Functional properties of water kefiran and its use as a hydrocolloid in baking

摘要: Water kefir is produced by a microbial consortium, which embedded into jelly crystals. These microbiota and the sparkling, sweet, slightly alcoholic drink have been in focus of interest. This work showed that food-grade, flour-like powder from water grains, we termed (WKP), possesses promising hydrocolloid properties, can be exploited baking beyond. For WKP production, grains were autoclaved, lyophilized milled to particle size below 0.025 mm. was homogeneous, white- cream-coloured had dry matter 93.66 ± 0.07 %. It not hygroscopic could stored sealed plastic tins at room temperature. aroma described as mainly sour, starchy, acetic acid-like fermented. Aqueous solutions displayed pH value 3.8. Microscopic analysis wet it consisted angular, sharp-edged particles whose angularity remained, but increased during soaking. Furthermore, became translucent when wet, whereby its water-holding capacity temperature dependent between (919 0.39 %) 75 °C (869 0.41 %). Freezing experiments revealed freeze–thaw stability 95.0 0.2 % for 8 (w/v) WKP, 96.8 0.4 10 98.8 12 WKP. Fat-binding amounted 129 0.22 No gel-building, emulsifying or foam-forming activity observed. Adding 1, 2 5 wheat breads leads decreased crumb firmness after 0 48 h therefore freshness retarded staling. negative influence on smell taste found, whereas no potential sodium reduction using found this work.