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Selüloz ve Selüloz Türevi Diyet Liflerin Özellikleri ve Fırın Ürünlerinde Kullanım İmkanları

Diyet lifler iyi hali geliştirici ve hastalık oluşma riskini azaltıcı etkilerinden dolayı yaygın olarak gıdalara katkılanmaktadır. Selüloz ve selüloz türevleri insan sindirim sisteminde sindirilmeden kalın bağırsağa geçerek yararlı etki gösterdiklerinden dolayı diyet lif olarak kabul edilmektedir. Selüloz ve selüloz türevi bileşikler, sağlığı iyileştirici etkilerinin yanında fırın ürünlerinde teknolojik yönleri ile de yaygın kullanım imkanı bulmaktadır. Selüloz ve selüloz türevleri, fırın ürünlerinin işlenmesi sırasında yapıdaki diğer makro moleküllerle interaksiyona girerek hamurun su tutma kapasitesini, hacmini ve stabilizasyonunu arttırmaktadır. Böylece bu polimerler, bir taraftan son ürünün tektürünü geliştirirken diğer bir taraftan ise ürünün raf ömrünü uzatmaktadır. Ayrıca diyet lif özelliği taşıyan selüloz ve selüloz türevleri enerji değerini düşürerek toplum sağlığının korunması amacıyla da fırın ürünlerine katkılanmaktadır. Bu makalede selüloz ve selüloz türevi bileşiklerin diyet lif özellikleri, sağlığı geliştirici etkileri ve fırın ürünlerine kullanım imkanları derlenmiştir.

Anahtar Kelimeler:

Karboksimetilselüloz, hidroksipropilmetilselüloz, mikrokristalselüloz, selüloz, selüloz türevi, diyet lif

The Properties of Cellulose and Derivatives Dietary Fibers and Useability in Bakery Products (Turkish with English Abstract)

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.

Keywords:

Carboxymethyl cellulose, hydroxypropylmethyl cellulose, microcrystalline cellulose, Cellulose, cellulose derivatives, dietary fiber,

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