1. What is CMC?
CMC, carboxymethylcellulose, is a water-soluble polymer compound made from chemical modification of natural cellulose. As a food additive, KimaCell®CMC has good water solubility, thickening and colloidal stability, and is widely used in the food industry. One of its main roles in bread production is to improve the water retention of bread, thereby enhancing the texture and freshness of the product.
2. The importance of moisture retention in bread
The water retention of bread is an important factor in determining its taste, texture and shelf life. Good water retention allows:
Maintain softness: Prevent bread from becoming hard and dry due to moisture loss.
Extend the shelf life: reduce the aging speed and delay the retrogradation of starch.
Improves elasticity and structure: Makes bread more elastic and less likely to break when slicing and chewing.
However, in actual production, due to the high temperature during baking, the moisture in the dough is easy to evaporate, and after baking, the bread is also prone to losing moisture due to the dry environment. At this time, adding CMC can significantly improve the water retention performance of bread.
3. The specific mechanism of action of CMC in bread
(1) Enhanced water absorption and water retention
CMC molecules contain a large number of carboxymethyl functional groups. These polar groups can form hydrogen bonds with water molecules, thereby significantly improving water binding and retention capabilities. During the bread production process, CMC can help the dough absorb more water, increase the moisture content of the dough, and reduce water evaporation during baking. Even during the storage period, CMC can reduce the water loss rate of bread and maintain a soft texture.
(2) Improve the structure and ductility of dough
As a thickener and colloidal stabilizer, CMC can improve the rheological properties of dough. When mixing dough, CMC can form a cross-linked network structure with the starch and protein in the flour, thereby enhancing the water-holding capacity of the dough and making the dough more elastic and ductile. This feature also helps improve the stability of air bubbles during baking, ultimately forming bread with uniform texture and fine pores.
(3) Delay starch aging
Starch aging (or retrogradation) is an important reason why bread loses its softness. After baking, the starch molecules in bread rearrange to form crystals, making the bread hard. KimaCell®CMC can effectively slow down the staleness of bread by adsorbing on the surface of starch molecules and hindering the rearrangement of starch chains.
(4) Synergy with other ingredients
CMC is used in combination with other food additives (such as glycerin, emulsifiers, etc.) to further enhance the water retention of bread. For example, CMC can work with emulsifiers on the bubble structure of the dough to improve the stability of the bubbles, thereby reducing water loss during baking. In addition, the polymer chain structure of CMC can work with humectants such as glycerin to maintain the moistness of bread.
4. How to use CMC and precautions
In bread production, CMC is usually added to dough in powder or dissolved state. The specific dosage is generally 0.2% to 0.5% of the flour quality, but it needs to be adjusted according to the formula and product type. The following points should be noted when using:
Solubility: CMC should be fully dissolved to avoid the formation of particles or agglomerates in the dough, affecting the consistency of the dough.
Addition amount: Excessive use of CMC may cause the bread to taste sticky or too moist, so the amount needs to be controlled reasonably.
Recipe balance: The synergistic effect of CMC with other ingredients such as yeast, sugar and emulsifiers may affect bread rise and texture, so the recipe should be optimized through experiments.
5. Application effects
By adding CMC, the water retention of bread can be significantly improved. The following are several typical effects:
The moist feeling is enhanced after baking: the inside of the bread is moist after being sliced, and the surface is not dry and cracked.
Optimized taste: softer and more elastic when chewing.
Extended shelf life: Bread remains fresh after several days of storage at room temperature and hardens significantly less quickly.
6. Future development trends
As consumers' demand for naturalness and healthiness of food increases, KimaCell®CMC alternatives with low additives or natural sources are gradually gaining attention. However, as a mature, stable and efficient water-retaining agent, CMC still has broad application potential in bread production. In the future, CMC modification research (such as improving acid resistance or combining with other natural colloids) may further broaden its application fields.
Through its excellent water absorption, moisturizing and colloidal stability properties, CMC provides important support for improving the water retention of bread and extending its shelf life. It is one of the indispensable additives in the modern baking industry.
Post time: Jan-08-2025