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United States Department of Agriculture

Agricultural Research Service

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Effect of hydroxypropyl methylcellulose on breadmaking

Authors
item Simsek, Senay -
item Baek, Hyun -
item Hareland, Gary
item Ohm, Jae-Bom
item Eun Jung, Lee -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 15, 2011
Publication Date: June 1, 2011
Citation: Simsek, S., Baek, H.H., Hareland, G.A., Ohm, J., Eun Jung, L. 2011. Effect of hydroxypropyl methylcellulose on breadmaking. Meeting Abstract. pg. 136.

Technical Abstract: Hydroxypropyl methylcellulose (HPMC) is obtained by substitution of methyl and hydroxypropyl groups to the cellulose backbone. HPMC is widely used in food processing due to emulsifying, adhesive, and thickening properties. The supplementation of HPMC in breadmaking is known to have beneficial effects on bread quality that include increase of water absorption and loaf volume, improvement of crumb structure and softness, and retardation of bread staling. The property of HPMC depends on the degree of substitution of methyl and hydroxypropyl groups. Seven types of HPMC that have different degree of substitution of methyl and hydroxypropyl groups were tested for white breadmaking. Individual types of HPMC had different effects on breadmaking. Among 7 types of HPMC, CN15U was identified as a possible additive for breadmaking due to its favorable effect on bread loaf volume and crumb grain at low supplementation level (0.2 % based flour weight).

Last Modified: 9/2/2014
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