A Hydrocolloid Is Defined as a Colloid System Wherein the Colloid Particles Are Dispersed In Water

 

Hydrocolloids
Hydrocolloids

Hydrocolloids are crucial components that regulate the final bakery products' quality attributes. In gluten-free (GF) recipes, hydrocolloids are frequently used to mimic some of the rheological characteristics of gluten, enhance dough properties, delay retrogradation of starch, and enhance bread texture, appearance, and stability. The addition of hydrocolloids increases the viscosity and air incorporation of the GF dough/batter. In addition to improving the technological aspects of GF bread, the addition of hydrocolloids may affect the final product's glycemic index (GI), satisfying consumer demand for low-GI goods. This review discusses the use of hydrocolloids in GF bread and pasta with an emphasis on their impact on the rheology of the dough, the hardness of the bread, the specific volume, the staling, and the GI.

The Global Hydrocolloids Market Size was valued at USD 9,733.69 million in 2021 and is anticipated to witness a compound annual growth rate (CAGR) of 6.08% from 2022 to 2030.

A class of polysaccharides that are water soluble and have different chemical structures, high molecular weights, and hydrophilic long-chain molecules are known as hydrocolloids. Because they enhance the final products' structure, volume, texture, taste, and overall quality and extend their shelf life, hydrocolloids have a positive effect on gluten-free (GF) cereal-based products. Because most hydrocolloids lose viscosity as temperature rises, the use of hydrocolloids in GF applications depends on their colloidal properties, the capacity to increase water binding, viscosity, hydration rate, and the effect of temperature on hydration. Additionally, hydrocolloids enhance the production and preservation of gases during fermentation.

According to their place of origin, hydrocolloids are categorised. Several different hydrocolloids, such as hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), locust bean gum (LBG), psyllium, carrageenan, pectin, carboxymethyl cellulose (CMC), konjac gum, gelatine, agarose, agar, -glucan, gum arabic (GA), and alginate, were used in GF products.

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