3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
studied. From results concluded that addition 0.75–2 % of
this compound significantly delaed baked goods staling process.
Expect these positive effects, the incorporation of guar
gum also improved palatability of final products.
Conclusions
nowadays, the use of additives has become a common
practice in the baking industry. Baked goods staling evaluated
during 72 h storage period through bread firmness values
showed, that loaves prepared with hydrocolloids extent products
contained celullose derivate were soften when control
sample. Guar gum was showed as good bakery improver
owing to its good crumb softening effects.
The incorporation of hydrocolloids into the loaves also
influenced rheological parameters of dough and sensory
acceptance of final products in different ways.
This work was supported by following grants: VEGA
(Grant No. 1/0570/08), APVT (Grant No. 20-002904), AV
(Grant No. 4/0013/07) and APVV (Grant No. 031006).
s786
REFEREnCES
1. Selomulyo V. O., Zhou W.: J. Cereal Sci. 45, 1 (2007).
2. Gómez-Diaz D., navaza J. M.: Food Agricult. Environ.
1, 98 (2003).
3. Onweluzo J. C., Leelavathi K., Rao P. H.: Plants Foods
for human nutr. 54, 173 (1999).
4. Mandala I., Karabela I., Kostaropoulos A.: Food Hydrocol.
21, 1397 (2007).
5. Rojas J. A., Rosell C. M., De Barber B.: Food Hydrocol.
13, 27 (1999).
6. Gómez M., Ronda F., Caballero P. A., Blanco C. A.,
Rosell C. M.: Food Hydrocol. 21, 167 (2007).
7. Barcenas M. E., Haros M., Benedito C., Rosell C. M.:
Food Res Int. 36, 863 (2003).
8. Ji Y., Zhu K., Qian H., Zhou H.: Food Chem. 104, 53
(2007).
9. Ribotta P. D., Le Bail A.: LWT - Food Sci. Technol. 40,
879 (2007).
10. Sharadanant R., Khan K., Cereal Chem. 80, 773 (2003).
11. Shalini K. G., Laxmi A.: Food Hydrocol. 21, 110
(2007).