Sodium CMC is hydrophilic and rehydrated and therefore can be used in the production of the flour products.
Application in bread
Due to the hydrophilic group, sodium CMC will combine with water to form hydrophilic colloid when making dough. Expanded CMC-Na increases the water, holding capacity of gluten, which is conducive to fermentation and the maintenance of carbon dioxide during baking. However the dosage of sodium CMC can not exceed 6%.
Due to its strong water retention, the appropriate amount of CMC-Na can make the bread softer. Tests show that adding 2%~8% sodium CMC can improve the baking quality significantly. Adding 6% sodium CMC works best, followed by 4%. Sodium CMC can make the bread bigger, improve the structure and flavor, and prolong the shelf life of bread.