Effects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)

There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fresh bread. This was achieved by using two types of hydrocolloids; microcrystalline cellulose and hydroxypropylmethyl cellulose at 0.5% wheat flour basis. The results indicated that addition of either of the two cited hydrocolloids could improve dough and bread quality. However the latter had more positive effects on dough and bread properties mainly due to its more hydrophilic molecular property. Higher water absorption, improved dough stability time, softer bread texture and higher volume, as well as greater acceptability were all observed when hydroxypropylmethyl cellulose was added in bread recipe.