Table of Contents
Journal of Food Processing
Volume 2016 (2016), Article ID 8750258, 9 pages
http://dx.doi.org/10.1155/2016/8750258
Review Article

Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

1Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
2Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001, India

Received 31 August 2015; Revised 26 November 2015; Accepted 13 December 2015

Academic Editor: Franco P. Pedreschi

Copyright © 2016 Akanksha Pahwa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Flat breads are popular all over the world. There are several forms of flat bread, which differ in their methods of preparation. In comparison to pan breads, the leavened flat breads have shorter fermentation period. Nowadays, the use of additives has become a common practice in the baking industry. In this paper, supplementation of several hydrocolloids having different chemical structure and diverse origin to the flatbread making process is presented. Hydrocolloids comprise a number of water-soluble polysaccharides providing a range of functional properties that make them suitable to this application. They provide proper texture, control moisture, improve overall product quality and stability, reduce cost, and facilitate processing in the flat breads. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. Hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. In addition to this, good sensory properties for visual appearance, aroma, flavor, crunchiness, and overall acceptability were obtained.