A Comparative Study of Commercial Modified Celluloses as Bread Making Additives

The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread staling were analyzed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flo...

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Autores principales: Correa, María Jimena, Ferrero, Cristina
Formato: Articulo
Lenguaje:Español
Publicado: 2015
Materias:
Química
Wheat bread
Modified celluloses
Texture
Staling
Retrogradation
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/103152
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-103152
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Español
topic Química
Wheat bread
Modified celluloses
Texture
Staling
Retrogradation
spellingShingle Química
Wheat bread
Modified celluloses
Texture
Staling
Retrogradation
Correa, María Jimena
Ferrero, Cristina
A Comparative Study of Commercial Modified Celluloses as Bread Making Additives
topic_facet Química
Wheat bread
Modified celluloses
Texture
Staling
Retrogradation
description The effect of commercial modified celluloses: microcrystalline cellulose, carboxymethyl cellulose, and hydroxypropylmethyl cellulose on bread quality attributes and their potential protective effect with respect to bread staling were analyzed. Two levels of gums were assayed (0.5 and 1.5 g/100 g flour). The best performance was obtained with carboxymethyl cellulose and hydroxypropylmethyl cellulose F 4 M at both levels; these gums led to higher specific volumes and a better crumb texture as measured by texture profile analysis. In general, crumbs were softer, more cohesive, and resilient and exhibited lower chewiness values. Other gums like microcrystalline cellulose and hydroxypropylmethyl cellulose F50 did not improve bread quality on the same extent. Mechanical spectra obtained by dynamic mechanical analysis assays indicated a marked change in molecular mobility when carboxymethyl cellulose was present. Bread staling was evaluated by texture profile analysis, 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 that in the control sample.
format Articulo
Articulo
author Correa, María Jimena
Ferrero, Cristina
author_facet Correa, María Jimena
Ferrero, Cristina
author_sort Correa, María Jimena
title A Comparative Study of Commercial Modified Celluloses as Bread Making Additives
title_short A Comparative Study of Commercial Modified Celluloses as Bread Making Additives
title_full A Comparative Study of Commercial Modified Celluloses as Bread Making Additives
title_fullStr A Comparative Study of Commercial Modified Celluloses as Bread Making Additives
title_full_unstemmed A Comparative Study of Commercial Modified Celluloses as Bread Making Additives
title_sort comparative study of commercial modified celluloses as bread making additives
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/103152
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