effect of carboxymethylcellulose gel on properties of wheat flour dough and barbari bread

this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was used for rheological measurement of the dough and showed that the addition of gum cmc increased water retention capacity, arrival time, dough development time, dough stability, departure time, and time to breakdown. the values for these properties increased as the amount of gum cmc increased. the degree of softening of the dough after 10 and 20 min and the mixing tolerance index decreased in comparison with the control sample with the addition of gum cmc. the addition of gum cmc decreased water activity. evaluation of the technical parameters of bread showed that adding 1.5%  gum cmc increased volume and specific volume. the 1.5% addition also improved rheological properties, but the most desirable amount of gum cmc for different aspects of quality was the 0.5% level.