KimaCell®HPMC E50 FG Hydroxypropyl methylcellulose can reduce the evaporation of water in the frying process of fried dough sticks. The reason may be that HPMC has a strong water holding capacity, and one of the main mechanisms for food to absorb oil during frying is water-oil replacement, during the high-temperature frying process, the water in the food is evaporated in large quantities, thus forming many holes.
pores through which frying oil enters the food. HPMC can reduce water evaporation, which is not conducive to the formation of pores during frying, so the oil entering the fried dough sticks is also reduced accordingly. On the other hand, as a hydrophilic colloid, HPMC can form a colloidal film on the surface of food during frying, which can not only reduce the evaporation of water in the food, but also prevent the oil from entering the food. In the study, it was found that the addition of HPMC can reduce the oil content and water loss of fried soybean donuts, and it is believed that it may be due to the thermal gelation of HPMC, and the high temperature makes it work with protein to form a barrier on the surface of the food. Play a role in blocking the entry of frying oil. Therefore, HPMC can be used as an additive or an edible coating material in fried foods to reduce the oil content of fried foods.
HPMC E50 FG
Hydroxypropyl Methyl Cellulose (HPMC)
White to slightly off-white fibrous or granular powder.
Identification A to E
Loss on drying
Residue on ignition
Min. 98% pass through 100 mesh
Total plate count
Yeast and Mould
The addition of KimaCell® HPMC E50 FG can significantly enhance the water absorption of flour and shorten the dough formation time.
And when the addition amount is less than 1%, HPMC can also increase the stability time of the dough. In addition, HPMC can improve the tensile properties of the dough, so that the stretch resistance of the dough is reduced, the elongation is increased, and the stretch ratio is reduced. The results of dynamic rheology showed that the addition of HPMC can increase the elastic modulus and viscous modulus of the dough, and reduce the loss tangent value. This shows that the addition of HPMC is beneficial to the formation of polymers in the dough. On the other hand, adding an appropriate amount of HPMC can also increase the wet gluten and dry gluten content of the dough, which also shows that HPMC can combine with protein to form a network structure. In addition, HPMC can also reduce the content of free sulfhydryl groups in dough, so the addition of HPMC is also beneficial to the formation and stability of gluten network. Electrophoresis results also showed that HPMC.
The addition can combine with proteins to form high molecular weight complexes that are not easily damaged by denaturants. On the other hand, the addition of HPMC can also reduce the pH value of the dough after fermentation to a certain extent. In addition, the addition of HPMC will have an adverse effect on the microstructure and porosity of the dough, resulting in a denser microstructure of the dough and a decrease in the porosity of the dough after fermentation.
The addition of HPMC can significantly reduce the oil content of fried dough sticks and increase the moisture content of fried dough sticks. However, it will adversely affect the specific volume of fried dough sticks, resulting in a decrease in its specific volume. However, adding an appropriate amount of HPMC can improve the texture properties and part of the sensory quality of fried dough sticks. And when the amount of HPMC added is 0.5%, its overall sensory quality is better than that of the blank sample. On the other hand, the addition of HPMC can also improve the fried dough sticks
The color of the fried dough sticks increases the L value and b value of the fried dough sticks surface, which shows that the addition of HPMC can increase the brightness and yellowness of the fried dough sticks surface. In addition, the addition of HPMC can also reduce the content of acrylamide in fried dough sticks. According to the analysis of the digestibility of starch in fried dough sticks, the addition of HPMC can also reduce the content of fast-digestible starch and slow-digestible starch in fried dough sticks, and increase the content of resistant starch. This indicated that the addition of HPMC was beneficial to reduce the digestibility of starch in fried dough sticks. In addition, the addition of HPMC can also improve the aging characteristics of fried dough sticks during storage, reduce water loss during storage, and delay the increase in hardness.
The study found that the addition of HPMC can enhance the water holding capacity of the dough, which will help reduce the water loss during frying, thereby reducing the oil absorption rate during frying. In addition, the addition of HPMC can also reduce the oil absorption and dehydration mass transfer coefficient in the frying process, which reduces the mass transfer effect in the frying process. On the other hand, the addition of HPMC can reduce the surface roughness and porosity of fried dough sticks, which will benefit the surface of fried dough sticks.
Decrease in surface oil content. In addition, there is a significant correlation between the fractal dimension of the surface of the fried dough stick and the oil content of the surface of the fried dough stick. The smaller the fractal dimension of the surface of the fried dough stick, the lower the oil content of the surface. At the same time, the study found that the oil in the fried dough sticks is mainly distributed in the skin structure of the deep-fried dough sticks, and the closer to the core, the lower the oil content, especially the samples with a higher amount of HPMC added almost no oil in the inside.