Abstract

The aim of this study was to investigate the water binding strength of different polysaccharides (agar-agar, alginate, sodium alginate, carrageenan, cellulose, sodium carboxymethylcellulose, cold swelling starch, guar gum, locust bean gum, pectin, pentosan and xanthan gum). Solutions with similar apparent viscosity were infrared dried with a moisture analyzer at 100°C. Drying times were investigated in order to examine the degree of water binding of hydrocolloids. Agar-agar and cellulose required the shortest drying time and differed significantly from the other tested substances indicating that they bind water in a less tight way.

Keywords:

Hydrocolloid, retention, strength, water binding,

References

1. Bárcenas, M.E. and C. Benedito, 2003. Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage. Food Hydrocolloid., 18: 769-774.
   CrossRef    
2. Bárcenas, M.E., J. De la O-Keller and C.M. Rosell, 2009. Influence of different hydrocolloids on major wheat dough components (gluten and starch). J. Food Eng., 94: 241-247.
   CrossRef    
3. Chaplin, M.F., 2003. Fibre and water binding. P. Nutr. Soc., 62: 223-227.
   CrossRef    PMid:12756971    
4. Guarda, A., C.M. Rosell, C. Benedito and M.J. Galotto, 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloid., 18: 241-247.
   CrossRef    
5. Leung, H.K., M.P. Steinberg, L.S. Wei and A.I. Nelson, 1976. Water binding of macromolecules determined by pulsed NMR. J. Food Sci., 41: 297-300.
   CrossRef    
6. Li, J., J. Kang, L. Wang, Z. Li, R. Wang, Z.X. Chen and G.G. Hou, 2012. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by Magnetic Resonance Imaging (MRI). J. Agr. Food Chem., 60: 6507-6514.
   CrossRef    PMid:22697400    
7. Linlaud, N., E. Ferrer, M.A. Puppo and C. Ferrero, 2011. Hydrocolloid interaction with water, protein and starch in wheat dough. J. Agr. Food Chem., 59: 713-719.
   CrossRef    PMid:21175189    
8. Lucca, P.A. and B.J. Tepper, 1994. Fat replacers and the functionality of fat in foods. Trends Food Sci. Tech., 5: 12-19.
   CrossRef    
9. Rosell, C.M., J.A. Rojas and C. Benedito de Barber, 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid., 15: 75-81.
   CrossRef    
10. Sabanis, D. and C. Tzia, 2011. Effect of hydrocolloids on selected properties of gluten-free dough and bread. Food Sci. Technol. Int., 17(4): 279-291.
    CrossRef    PMid:21917639    
11. Šubarić, D., J. Babić, Đ. Ačkar, V. Piližota, M. Kopjar, I. Ljubas and S. Ivanovska, 2011. Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croat. J. Food Sci. Technol., 3(1): 26-31.
    
12. Wang, J., C.M. Rosell and C. Benedito de Barber, 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem., 79: 221-226.
    CrossRef    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.