Incorporation of Carboxy methyl cellulose in wheat flour: Rheological, alveographic, dough development, gas formation/retention, baking and bread firmness studies

Abstract

Incorporation of 0.1 to 0.5% of Carboxy Methyl Cellulose (CMC) was investigated to evaluate its effect on the dough development, gas formation or retention properties of wheat flour (WH 542) using Brabender Farinograph, viscoamylograph, Chopin Alveograph and Rheofermentometer. Addition of 0.2% CMC increased water absorption from 59 to 62.4%, degree of softening by 80 BU, gelatinization temperature and pasting peak by 1.5°C, tenacity by 24 mm, surface area by 1.23 cm², maximum dough height by 2.6 mm, time at which maximum height occurred by 11 min, total volume of gas production by 144 ml, retention volume by 227 ml and retention coefficient by 8% as compared to control. There was increase in yield of bread and softness of bread crumb with increase in level of CMC up to 0.5%.