Hydrocolloids in gluten-free breads: A review

سال انتشار: 1393
محل انتشار: اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا
کد COI اختصاصی: HYDROCOLLOIS01_020
زبان مقاله: انگلیسی
تعداد مشاهده: 402

نویسندگان

master student, department of food science and technology, The University of Tabriz

Associate at department of food science and technology, The University of Tabriz

چکیده

Hydrocolloids are widely used as additives in the food industry, because they are useful for modifying the rheology and texture of aqueous suspensions. Hydrocolloids due to their high water retention capacity confer stability to the products that undergo successive freeze–thaw cycles. Bread is a traditional food generally prepared from wheat flour. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals, and is avoided in the diet of celiac disease patients. As diagnosis methods are improved, revealing the high incidence of gluten-intolerance, the demand for novel, nutritious and high quality gluten-free foods also ascends. However, for the production of gluten-free breads the absence of gluten is critical and challenging in regards to the bread structure. Various gluten free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. They comprise a number of water-soluble polysaccharides with varied chemical structures providing a range of functional properties that make them suitable to this application. This paper reviews applications of hydrocolloids in gluten-free breads

کلیدواژه ها

Hydrocolloids, Celiac disease, gluten-free breads

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