Özet:

Diet fiber is widely contributed to foods due to its developing and reducing risk of developing diseases. Cellulose and cellulose derivatives are considered as dietary fiber because they have a beneficial effect by passing into the thick intestine without being digested in the human digestive system. Cellulose and cellulose derivative compounds find the possibility of widespread use with their technological aspects in oven products in addition to their healing effects on health. Cellulose and cellulose derivatives interact with other macro molecules in the structure during the processing of oven products, increasing the water retention capacity, volume and stabilization of the powder. Thus, these polymers, on the one hand, develop the tectur of the final product, while on the other hand, extend the livelihood of the product. Also, cellulose and cellulose derivatives with dietary fiber properties are contributed to the oven products in order to protect public health by decreasing energy value. This article summarizes the dietary fiber characteristics of cellulose and cellulose derivative compounds, the health-building effects and the possibilities of use in oven products.

Anahtar Kelimeler: