Bakery products - Effect of additives
5 important questions on Bakery products - Effect of additives
How can the retrogradation be diminished?
- Preventing the amylose and amylopectin from recrystallization
- Preventing the water to migrate
What are the functions of adding hydrocolloids (polysaccharides, sugars)?
- It prevents the recrystallization of the amylopectin and amylose
- It has the ability to bind water which decreases the amount of free water needed for migration.
How does the addition of fat diminishes retrogradation?
- It prevents the drying out of the bread
- Amylose has the ability to form complexes with lipids.
- The lipids are incorporated into the helical structure of the amylose. As these complexes are now not available anymore for the recrystallization, the addition of lipids prevents the recrystallization of amylose.
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Which lipid binding additive diminishes retrogradation and how?
Are lipid-binding additives always diminishing retrogradation?
- beta-cyclodextrin does, because it creates amylose-lipid-cyclodextrin complexes
- others don't, because they can bind to lipids and prevent the amylose from binding with the lipids. The amylose is then available again for recrystallization.
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