Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59(5), 325-334 | DOI: 10.11118/actaun201159050325

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.

Keywords: hydrocolloids, colloidal solution, thickening, toughening
Grants and funding:

The work was supported by The Agency of the Ministry of Education, Science, Research and Sport of the Slovak Republic for the Structural Funds of EU, OP R&D of ERDF in the frame of the Project "Evaluation of natural substances and their selection for prevention and treatment of lifestyle diseases" (ITMS 26240220040) and by the agency APVV in the frame of project Nr. 0310-06 and VMSP-II-0024-09.

Received: March 9, 2011; Published: March 23, 2014  Show citation

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Mikuš, Ľ., Valík, Ľ., & Dodok, L. (2011). Usage of hydrocolloids in cereal technology. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 59(5), 325-334. doi: 10.11118/actaun201159050325
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