Recent advances in applications of marine hydrocolloids for improving bread quality

Abstract

Recently, marine hydrocolloids have gained interest as a potential future food additive in baking and other food industries. Studies have shown the potential of marine hydrocolloids as functional ingredients to improve the bread quality. In this regard, the review summarizes the applications of marine hydrocolloids (carrageenan, agar, alginate) in improving bread's rheology and overall functionality. The review also provides an overview of marine hydrocolloids' physicochemical and functional characteristics, focusing on their usage as thickening agents, stabilizers, emulsifying agents, and viscosity modifiers. Additionally, the applications of marine hydrocolloids in improving the bread dough quality, texture, stability, and nutritional value are also discussed. Moreover, marine hydrocolloids' role in lowering the glucose digestion rate, resulting in a low glycemic index, has been described. Marine hydrocolloids can be a safe and healthy option for developing novel bakeries and other food products. Therefore, future research should be directed to characterize and explore the key applications and digestion mechanisms of marine hydrocolloids to meet the demand of the food sector for novel functional food products. Keywords: Bread rheology, Gluten-free, Glycemic index, Marine hydrocolloids, Physicochemical properties