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Journals / Journal of Tourism and Gastronomy Studies / 2018 / Cilt: 6 - Sayı: 1

The Use of Hydrocolloids in Bread-Making

Ekmek Yapımında Hidrokolloidlerin Kullanılması

Başak SUNGUR
Pages
41–53
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Since the use of hydrocolloids is on the rise in bakery products, this review focuses on the effects of these additives on the rheological properties of dough and baking quality of bread.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Bread is one of the most common and consumed food in the whole world.
📊
Key Findings & Data:Therefore, nowadays there have been used several new techniques and additives to improve bread quality, retard staling and enrich the bread for nutrition.
💡
Conclusion & Impact:Since the use of hydrocolloids is on the rise in bakery products, this review focuses on the effects of these additives on the rheological properties of dough and baking quality of bread.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Bread is one of the most common and consumed food in the whole world. Therefore, nowadays there have been used several new techniques and additives to improve bread quality, retard staling and enrich the bread for nutrition. Hydrocolloids, one of the used additives for breadmaking and also known water-soluble gums, have been used for diverse puırposes such as dough and bread improvers, antistaling agents and shelf life of bread improvers. Moreover, with the development of new technologies in the bakery industry, hydrocolloids are also used in the frozen dough and pre-baked bread to prevent the structure from damage by freezing. Since the use of hydrocolloids is on the rise in bakery products, this review focuses on the effects of these additives on the rheological properties of dough and baking quality of bread.

Özet

Ekmek tüm dünyada yaygın olarak üretilen ve tüketilen gıdalardan birisidir. Bu yüzden ekmek kalitesini artırmak, bayatlamayı geciktirmek ve beslenme yönünden ekmeği zenginleştirmek amacıyla günümüzde birçok yeni teknik ve katkı maddeleri kullanılmaktadır. Ekmek yapımında kullanılan katkı maddelerinden birisi olan ve suda çözünebilir gam maddeleri olarak da adlandırılan hidrokolloidler, hamur ve ekmek geliştirici, bayatlamayı önleyici ve ekmeğin raf ömrünü artırıcı ajanlar gibi birçok farklı amaç için kullanılmaktadırlar. Buna ilaveten fırıncılık alanında yeni teknolojilerin gelişmesiyle birlikte hidrokolloidler aynı zamanda dondurulmuş fırıncılık ürünleri ve yarı pişmiş haldeki ekmeklerde de dondurma işleminden oluşabilecek zararları önlemektedirler. Hidrokolloidlerin fırıncılık ürünlerinde kullanımlarının giderek artması nedeniyle, bu derleme bu katkı maddelerinin hamurun reolojik özellikleri ve ekmeğin pişirme kalitesi üzerine etkileri üzerinde durmaktadır.

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Cite This Article

SUNGUR, B. (2018). The Use of Hydrocolloids in Bread-Making. Journal of Tourism and Gastronomy Studies, Cilt: 6 - Sayı: 1, 41–53. https://ajindex.com/articles/271078

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