ArticleFoods (Basel, Switzerland)2024
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Optimization of hollow salt microspheres using soybean soluble polysaccharides and hydroxypropyl-β-cyclodextrin: Evaluation of salt reduction in dough and bread.Food chemistry: X · 2025Article
- Physical Properties of Ovalbumin/Sodium Carboxymethyl Cellulose Composite Gels Induced by Glucono-δ-Lactone and Heat Treatment.Gels (Basel, Switzerland) · 2025Article
- Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough.Food chemistry: X · 2025Article
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Authors and funding
3 authors.
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Abstract
This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g, accompanied by a harder texture and secession of crust and crumb, which were the detrimental effects brought by over-proofing. The optimal amount of CMC-Na effectively alleviated the deterioration associated with over-proofing, and the proofing tolerance of FDSB was increased from 1.3 mL/g to 1.7 mL/g. Fermentation analysis showed that CMC-Na significantly improved the extensibility and gas-holding capacity of the dough by increasing the maximum height of the dough (H
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