Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59, 325-334

https://doi.org/10.11118/actaun201159050325
Published online 2014-03-23

Usage of hydrocolloids in cereal technology

Ľubomír Mikuš, Ľubomír Valík, Ladislav Dodok

Oddelenie výživy a hodnotenia potravín, Ústav biochémie, výživy a ochrany zdravia, Fakulta chemickej a potravinárskej technológie, Slovenská technická univerzita v Bratislave, Radlinského 9, 812 37 Bratislava, Slovenská republika

Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation – better adhesion), increasing stability, maintaining taste firmness in frozen products and prolonging durability of cereal products in food industry.
Hydrocolloids are characteristic for their thickening effect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientific heading of these hydrocolloids.

References

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