ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

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

E-mail: zlatica.kohajdova@stuba.sk

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.

DOI: 10.2478/s11696-008-0085-0

Chemical Papers 63 (1) 26–38 (2009)