Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …

The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

This review focuses on the effects of freezing storage on the microstructure and baking
performance of frozen doughs, and provides an overview of the activities of dough …

Hydrocolloids have been revealed as very useful additives in breadmaking. However,
interactions between them have been scarcely investigated. The effects of different …

The present review analyzes the effect of the most common hydrocolloids on diverse
aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds …

Sixteen hydrocolloids (12 carbohydrate-origin and 4 protein-origin hydrocolloids) at several
concentrations were added to dough and their rheological, pasting and fermentation …

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling,
solubility, and textural improvement. In the bakery products, hydrocolloids were used to …

Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and
hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol …

Recently, marine hydrocolloids have gained interest as a potential future food additive in
baking and other food industries. Studies have shown the potential of marine hydrocolloids …