HPMC F4M FG

Specification of HPMC F4M

Application of HPMC F4M FG

KimaCell^® HPMC F4M FG is widely used in food industry such as frozen dough.

Frozen dough is a newer bread processing technology today. The purpose is to separate the bread making and baking process, so as to realize the large-scale production and freshness control of bread. In recent years, it has developed particularly rapidly in China. However during frozen dough processing. On the one hand, the formation of ice crystals and the recrystallization phenomenon in the process of freezing destroy the gluten network structure and yeast cells, and at the same time, the glutathione released by the frozen split yeast will further damage the gluten and network structure. As a result, the survival rate of yeast cells, the fermentation power and the gas holding capacity of the dough will all be reduced to a certain extent. Gang this, in the long-term frozen storage conditions. How to improve the antifreeze ability of baker's yeast and keep the integrity of gluten network structure.It is one of the core problems that need to be solved urgently.

The water holding capacity of HPMC has a significant effect on reducing the freezable water content in dough and improving the survival rate of yeast cells in the frozen storage process, which has certain guiding significance for experimental research and frozen dough production technology.