Impact of microcrystalline cellulose on the quality and texture of bread

The microcrystalline cellulose ( MCC) was sieved as three particle sizes:34.68 μm ( MCC-A) , 55.96μm ( MCC-B) and 137.85 μm ( MCC-C) , and the water holding capacity of MCC was 3.03 times of bread flour.The high dietary fiber breads were prepared by the addition of the MCC in the proportions of 1%, 5% and 10%.The MCC-A with the smallest particle size could reduce the hardness and baking loss, improve the total texture of bread in low proportion ( 1% and 5%) .The bread quality didn’t reduce with 10% proportion of MCC-A.The MCC-B and MCC-C decreased the bread quality with proportion respectively of 10% and 5% because of their larger particle size. Therefore, the MCC-A could maintain the bread quality favorable in larger dosage. The results of sensory evaluation showed that all of the microcrystalline cellulose bread was easy to accept by consumers.