ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7
Application of hydrocolloids as baking improvers
Zlatica Kohajdová and Jolana Karovičová
Institute of Biochemical and Food Technology, Department of Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia
Received: 29 January 2008 Revised: 16 July 2008 Accepted: 21 July 2008
Abstract: Hydrocolloids (or gums) belong to a group of biopolymers widely used in food technology. In the bakery industry, these compounds
help to improve food texture and moisture retention, to retard starch retrogradation, and, finally, to enlarge the overall
quality of the products during storage. Since recently, some hydrocolloids are being used due to their polymeric structure
as fat replacers to obtain low calorie products and to substitute gluten in the formulation of gluten-free breads. This study
describes the applications of some hydrocolloids in the bakery industry. Technological effects of these substances for different
types of bakery products are also discussed.
Keywords: hydrocolloids - bakery industry - application - improvers
Full paper is available at www.springerlink.com.
Chemical Papers 63 (1) 26–38 (2009)