A comparative study of commercial modified celluloses as bread making additives

CORREA MARÍA JIMENA; FERRERO, CRISTINA

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

TAYLOR & FRANCIS INC

Año: 2015 vol. 18 p. 849 - 861

1094-2912

The effect of commercial modified celluloses: microcrystalline cellulose (MCC), carboxymehtyl cellulose (CMC) and hydroxypropylmethyl cellulose (HPMC) on bread quality attributes and their potential protective effect with respect to bread staling were analysed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flour ). The best performance was obtained with CMC and HPMC F4M at both levels; these gums led to higher specific volumes and a better crumb texture as measured by texture profile analysis (TPA). In general, crumbs were softer, more cohesive and resilient and exhibited lower chewiness values. Other gums like MCC and HPMC F50 did not improve bread quality on the same extent. Mechanical spectra obtained by DMA assays indicated a marked change in molecular mobility when CMC was present. Bread staling was evaluated by TPA, moisture loss and calorimetric assays. Gums did not avoid retrogradation and even exhibited an accelerating effect, probably due to changes in water retention and migration during storage. However, in most cases final crumb hardness in samples with hydrocolloids was lower than in control sample.