CONICET | Buscador de Institutos y Recursos Humanos

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). In bake off technologies (frozen dough, par-baked bread) they can help to preserve the structure from damage by freezing thus rendering acceptable products. Finally, nutritional improved mixtures of wheat and other flours can take advantage from hydrocolloids addition in order to compensate a diminished quality.