Hydrocolloids in wheat breadmaking: A concise review

@inproceedings{Ferrero2017HydrocolloidsIW,
  title={Hydrocolloids in wheat breadmaking: A concise review},
  author={Cristina Ferrero},
  year={2017}
}
Abstract The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous seeds and exopolysaccharides from microbial fermentation. Hydrocolloids are employed to improve dough performance, bread characteristics and sensorial quality. They are also added to minimize non desired changes in crumb texture during storage (anstistaling effect… CONTINUE READING

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