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

ABSTRACT-There are many reports on the application of different hydrocolloids in theproduction 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 toimprove the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste andgeneral acceptability of fresh bread. This was achieved by using two types of hydrocolloids;microcrystalline cellulose and hydroxypropylmethyl cellulose at 0.5% wheat flour basis. Theresults indicated that addition of either of the two cited hydrocolloids could improve dough andbread quality. However the latter had more positive effects on dough and bread propertiesmainly due to its more hydrophilic molecular property. Higher water absorption, improveddough stability time, softer bread texture and higher volume, as well as greater acceptabilitywere all observed when hydroxypropylmethyl cellulose was added in bread recipe.