Ekmek Yapımında Hidrokolloidlerin Kullanılması

Yazarlar

  • Başak SUNGUR

Anahtar Kelimeler:

Ekmek kalitesi- Hidrokolloidler- Bayatlama- Hamur reolojisi

Öz

Ekmek tüm dünyada yaygın olarak üretilen ve tüketilen gıdalardan birisidir. Bu yüzden
ekmek kalitesini artırmak, bayatlamayı geciktirmek ve beslenme yönünden ekmeği
zenginleştirmek amacıyla günümüzde birçok yeni teknik ve katkı maddeleri
kullanılmaktadır. Ekmek yapımında kullanılan katkı maddelerinden birisi olan ve suda
çözünebilir gam maddeleri olarak da adlandırılan hidrokolloidler, hamur ve ekmek
geliştirici, bayatlamayı önleyici ve ekmeğin raf ömrünü artırıcı ajanlar gibi birçok farklı
amaç için kullanılmaktadırlar. Buna ilaveten fırıncılık alanında yeni teknolojilerin
gelişmesiyle birlikte hidrokolloidler aynı zamanda dondurulmuş fırıncılık ürünleri ve yarı
pişmiş haldeki ekmeklerde de dondurma işleminden oluşabilecek zararları
önlemektedirler. Hidrokolloidlerin fırıncılık ürünlerinde kullanımlarının giderek artması
nedeniyle, bu derleme bu katkı maddelerinin hamurun reolojik özellikleri ve ekmeğin
pişirme kalitesi üzerine etkileri üzerinde durmaktadır.

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Yayınlanmış

10-01-2023

Nasıl Atıf Yapılır

Ekmek Yapımında Hidrokolloidlerin Kullanılması. (2023). Turizm & Gastronomi Çalışmaları Dergisi, 6(1), 41-53. https://jotags.net/index.php/jotags/article/view/348