Hydrocolloids in wheat breadmaking: traditional and novel uses

Abstract

In this chapter, the effects of hydrocolloids addition on bread quality and technological issues of bread production and storage are analyzed. It covers the most widely used hydrocolloids from diverse origins, including both the natural and the chemically modified ones. Different aspects of the interactions among hydrocolloids and the main wheat flour components, such as starch and proteins, and their influence on dough and bread characteristics are discussed. Hydrocolloids are also assessed as useful preservation agents to minimize the undesired changes related to bread staling, and also as suitable additives in bake-off technologies where they can help to minimize the damage produced by the freezing process. Hydrocolloids can also contribute in several ways to the formulation of healthier products. From a technological point of view, the incorporation of hydrocolloids into nutritionally improved mixtures of wheat and nonwheat flours can enhance the quality of bread that results affected when wheat flour is partially replaced. Besides, some more novel gums such as fenugreek seed gum, cress seed gum, and kefiran have deserved special attention as potential breadmaking additives due to their biological properties.