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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #268198
Title: Effect of hydroxypropyl methylcellulose on breadmaking

Author
item SIMSEK, SENAY - North Dakota State University
item BAEK, HYUN - Samsung Fine Chemicals Co, Ltd
item Hareland, Gary
item Ohm, Jae-Bom
item EUN JUNG, LEE - Samsung Fine Chemicals Co, Ltd

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/15/2011
Publication Date: 6/1/2011
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.

Interpretive Summary:

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).