Cellulose Gum Improving Processing Quality of Dough

Cellulose gum, also known as carboxymethyl cellulose (CMC), is a water-soluble polymer that is commonly used as a food additive. In the context of dough processing, cellulose gum is often added to improve the quality of the dough and the final product.

One of the main benefits of using cellulose gum in dough processing is its ability to improve the dough’s handling properties. Cellulose gum is a thickening agent that can increase the viscosity of the dough, making it easier to handle and shape. This is particularly useful in commercial baking operations where large quantities of dough are processed, and consistency in dough handling is essential.

Another benefit of using cellulose gum is its ability to improve the texture of the final product. Cellulose gum can help retain moisture in the dough, resulting in a softer and more tender texture in the final baked goods. This is especially important in products such as bread and cake, where a dry or tough texture can be a significant problem.

Cellulose gum can also improve the shelf life of baked goods. Its ability to retain moisture in the dough means that the final product will stay fresher for longer. This is particularly important for commercial bakeries that need to ensure that their products have a long shelf life and remain fresh for their customers.

Overall, cellulose gum is a valuable additive in dough processing, providing benefits in terms of dough handling, texture, and shelf life. However, it is essential to use cellulose gum in the correct amount to avoid negatively affecting the dough’s taste and other properties.