文章基本信息

标题：The Properties of Cellulose and Derivatives Dietary Fibers and Useability in Bakery Products
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作者：Sultan Arslan ; Mustafa Erbaş
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2014
卷号：39
期号：4
出版社：Association of Food Technology, Turkey
摘要：Dietary fibers are commonly added in foods due to its decreasing effect of health risks. Cellulose and cellulose derivatives are accepted as dietary fiber because they resist in food process and are not digested in human gastrointestinal system. Cellulose and cellulose derivatives are prevalently used in bakery products with technological properties besides their health beneficial effects. These compounds interact with other macromolecules, which is in structure, during process of bakery product and they increase water absorption, volume and stability of dough by this way. So this polymers improve textural properties of final product thereby they extend the shelf life. Additionally, they are added in bakery products with aim of decreasing calorific value and protection of community health care. It was reviewed in this paper that dietary fiber properties, health improve effects and using possibilities of cellulose and cellulose derivatives in bakery products.
关键词：Carboxymethyl cellulose; hydroxypropylmethyl cellulose; microcrystalline cellulose; Cellulose; cellulose derivatives; dietary fiber