Hydrocolloids in wheat breadmaking: A concise review

Ferrero, Cristina

doi:10.1016/j.foodhyd.2016.11.044

Cited by 114 publications

(64 citation statements)

References 82 publications

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“…Authors explained that increased bread volume could be related to Psyllium hydrocolloids gelling ability. This structure could strengthen the gas cells and help their expansion (Ferrero, ; Kamaljit et al, 2011). In study presented by Man et al (), the volume of wheat breads decreased as the level of psyllium husk increased.…”

Section: Resultsmentioning

confidence: 99%

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Ziemichód

Wójcik

Różyło

2018

J Food Process Engineering

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The aim of the study was to evaluate the physicochemical characteristics, grinding, and possibility of whole seeds of Plantago psyllium (PP) and Plantago ovata (PO) application as an alternative to hydrocolloid for gluten‐free bread baking. The procedure of seeds swelling was proposed, trace elements and physical properties of seeds were determined. The grinding energy of seeds and the baking of gluten‐free bread with the addition of whole and grinded form of seeds was made. The seeds of PP and PO are a rich source of trace elements, such as zinc, manganese copper, potassium, magnesium, and calcium. These seeds swell very quickly. PO swells faster at lower temperatures than PP. Grinded seeds of two types of studied Plantago can be used as substitutes for hydrocolloids, they caused a considerable increase in the gluten‐free dough yield (from 200 to 240%) and beneficially affected the texture of the crumb. Practical applications Similarly to fiber the seeds of PP or PO can also be used as replacements for hydrocolloids in the production of gluten‐free bread. The use of whole seeds does not require complicated procedures of fiber extraction, it also has much higher efficiency. Our research allowed to identify a hummer mill on which satisfactory results of Plantago seeds were obtained. PO compared to PP has the seeds that are more susceptible to grinding, their grinding energy is much lower. Characterization of the physical properties of seeds will allow adaptation of processing in the future. Plantago seeds swell intensely in water at different rates depending on the temperature. As a source of trace elements such as zinc, manganese copper, potassium, magnesium, and calcium, whole seeds of Plantago can be a valuable functional food additive.

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Section: Resultsmentioning

confidence: 99%

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Ziemichód

Wójcik

Różyło

2018

J Food Process Engineering

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“…Hydrocolloid can preserve frozen dough by complexing with gluten and bound water. Hence, overall cryopreservative effectiveness of hydrocolloids in frozen dough products may depend on type, solubility, dosage, water holding capacity, rheological properties, and their synergistic effect with other ingredients during freezing and frozen storage (Ferrero, 2017). Hydrocolloids also decrease water activity through competition with other flour components.…”

Section: Hydrocolloidsmentioning

confidence: 99%

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

et al. 2019

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Background and objectives:In response to the need for product flexibility and fast response to consumer trends, research interest frozen dough technology has continued to increase since its inception in 1970s. Common categories of these products are prefermented, unfermented, and par-baked frozen dough products, with widely known frozen dough products such as refrigerated cookies and brownies, sweet rolls, biscuits, dinner rolls, and pizza, sold "as if freshly baked" to the consumer. The underlying catalyst for the development and growth of the frozen dough products in the 1970s-1990s is closely related the development of improver technology and increased research efforts to improve frozen dough quality, thus a steady market growth in frozen dough products in the following.

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“…It has been stated that granule swelling can be reduced by the presence of hydrocolloids (particularly at high concentrations), which can interact with the molecules leached out from starch granules, leading to a stifening efect. Thus, due to these interactions, crumb structure and texture are positively inluenced by the presence of gums [11].…”

Section: Hydrocolloidsmentioning

confidence: 99%

Food Additives and Processing Aids used in Breadmaking

Gioia¹,

Ganancio²,

Steel³

2017

Food Additives

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The main classes of additives used in breadmaking are: (i) oxidants/reductants; (ii) emulsiiers; (iii) hydrocolloids; and (iv) preservatives. The main processing aids used are enzymes. Historically, market trends have developed from the use of ingredients in greater quantities -to obtain speciic efects in bread (such as fat for crumb softness) -to the use of additives at much lower levels (max. 1%) and, more recently, to enzymes which are used in parts per million (ppm). According to many regulations, enzymes do not need to be declared on the label of the inal product, atending the "clean label" trend. We will describe the food additives used under each class, individually describing their mode of action and efects on dough rheology, during the breadmaking process, and on product quality. We will also describe the main enzymes currently used, dividing them according to the substrate they act on (gluten, starch, lipids, non-starch polysaccharides or NSPS), individually describing their mode of action and efects on dough rheology, during the breadmaking process, and on product quality. Legal aspects will also be addressed. We will conclude with future trends in the use of additives and processing aids in breadmaking.

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Hydrocolloids in wheat breadmaking: A concise review

Cited by 114 publications

References 82 publications

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Seeds of Plantago psyllium and Plantago ovata: Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

Food Additives and Processing Aids used in Breadmaking

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