The bread will change greatly during the cooling and storage, and it will become over-mature. The moisture, starch, and gluten will make bread aged, but most researchers believe that starch is the main reason.
The experimental results show that CMC food grade material is added to the ingredients, which will cause some influences.
1. The volume growth rate of bread can reach 21.4%.
2. The flavor quality and texture structure of bread has also been improved to a certain extent.
3. When the addition amount of CMC is in the range of 0.10% to 0.15%, the quality evaluation score of bread baking is the highest. But when the addition of CMC food grade increased to 0.2%, the comprehensive score of bread began to decline.
The possible reason for this phenomenon is that the hydrophilic group of CMC combines with water to form a hydrophilic colloid in the dough-making process, and then swells by absorbing water. Expanded CMC molecules and gelatinized starch are filled in the gluten network formed by gluten protein, thereby increasing the gas retention capacity, which is conducive to maintaining CO2 during the bread fermentation and baking process, so that the bread volume increases and the texture structure is obtained. However, when the amount of CMC food grade is too much because its affinity for water is greater than its affinity for gluten protein, if the amount of water in the formula is not increased, the water absorption rate of gluten protein will decrease and the amount of gluten protein produced will decrease. Gluten reduces the elasticity of gluten and the air-holding capacity of dough, and the volume of bread becomes smaller.
For the food-grade bread with different concentrations of CMC, the hardening curve can be seen from the hardening curve of the bread during the storage period. After adding CMC, the aging speed of bread slows down and the storability improves. After ordinary bread is placed for 4 days, the die-cutting feel will become completely hard, but after adding MC, the bread can be extended to 6 to 7 days. The possible reason is that there are many hydrophilic groups on the CMC molecular chain, which have good hydrophilicity, water retention, and emulsification. It can combine with the starch in the dough to form a relatively stable compound, delaying the process of starch from a disordered state to an ordered state, thereby extending the shelf life of the bread.
Through the experiment of the influence of CMC food grade on the baking quality of bread, and comprehensively considering the texture structure, flavor, and anti-aging degree of the bread, it is determined that the optimal addition range of CMC in the bread-making process is 0.10% to 0.15%. When the CMC food grade is within this range, the baking quality of bread can be guaranteed.