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Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage

scientifically.....

Maria Eugenia Barcenas, Carmen Benedito, Cristina M. Rosell

substitution of the hydroxyl groups of the cellulose by methoxyl and hydroxypropyl increase the water solubility and give some affinity for the non polar phase,

therefore allow to keep the dough uniformity and to shield the emulsion stability during breadmaking.

HPMC formed gel by interacting the hydrocolloid chains among them

used in breadmaking industry as bread improvers

  • thus it give strength to the dough expansion protecting against the volume loss of the dough.

their antistaling effect which is to maintain moisture and softness in baked goods

Example of breadmaking industry that used hydrocolloid

interrupted baking process or part-baked bread

what is part-baked bread

baked until the crumb is formed and the crust colour is not developed

having the ability to acts as emulsifying agents and emulsion stabilizing agent in food

examples

modified starches

modified celluloses

why hydrocolloid is employed?

What is the hydrocolloid?

  • a thickeners
  • stabilizers of emulsions
  • syneresis inhibition
  • firm and gel formers
  • improvers of water retention and texture properties,
  • control the water mobility
  • improving and keeping the food quality.

THUS,...

hydroxypropylmethylcellulose (HPMC) has been used as improvers

assist to give the stability to food products during freezing-thawing cycles.

  • ability to increase the water absorption content of the products
  • the bread crumb is soft.
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