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substitution of the hydroxyl groups of the cellulose by methoxyl and hydroxypropyl increase the water solubility and give some affinity for the non polar phase,
therefore allow to keep the dough uniformity and to shield the emulsion stability during breadmaking.
HPMC formed gel by interacting the hydrocolloid chains among them
their antistaling effect which is to maintain moisture and softness in baked goods
interrupted baking process or part-baked bread
baked until the crumb is formed and the crust colour is not developed
having the ability to acts as emulsifying agents and emulsion stabilizing agent in food
modified starches
modified celluloses
assist to give the stability to food products during freezing-thawing cycles.