HPMC K15 FG

Specification of HPMC K15 FG

Application of HPMC K15 FG

KimaCell^® HPMC K15 FG can be used in bread. Bread has become a popular food due to its good taste, various types, and advantages such as being easy to carry. Wheat flour bread contains gluten protein. When people with gluten allergy ingest gluten protein, an immune reaction will occur in the small intestine and destroy the inner wall tissue of the small intestine. The biggest difficulty in making gluten-free bread is that the starch does not contain gluten protein, and the gluten network structure cannot be formed during the production process to maintain the CO2 gas produced during the fermentation process. But the problem can be mimicked by adding a binder to the starch, the gluten protein in wheat-flour bread, that forms a honeycomb network that holds CO2 produced during fermentation. Cellulose molecules form a crystalline supramolecular structure through intermolecular and intramolecular hydrogen bonds, and have a network-like macromolecular structure, and cellulose molecular chains have the same structural units as starch molecular chains.

The quality of gluten-free bread was significantly improved after adding HPMC. After adding HPMC, the specific volume, color, hardness and elasticity of the bread are improved compared with the blank, and the sensory acceptance is also more acceptable. Compared with the blank sample, the water loss rate is slightly reduced.