Performance of cellulose derivates in deep-fried battered snacks: Oil barrier and crispy properties

The performance of batters containing cellulose derivatives (methylcellulose(A4M), three hydroxypropylmethyl celluloses (E4M, F4M and K4M) with different degree of hydroxypropyl and/or methyl substitution and carboxymethyl cellulose (CMC)) to produce crispy deep-fried snacks crusts was studied by using a deep-fried crust model. Their performance was compared in terms of their ability to retain moisture content, to decrease oil content and the effect on crispness. Thermogelation properties of the cellulose derivatives depended on the type and degree of substitution. All increased the water content and decreased the oil content of the deep-fried crusts, except for CMC, which does not thermogelate and did not increase the amount of water retained in the crust, although a decrease in the oil content was found. The highest oil reduction and the lowest water retention were found for the cellulose with the lowest level of methyl substitution (K4M). The sound emitted during fracture of K4M crusts had higher intensity than the other cellulose derivatives indicating a crispier crus

Use of enzymes in brown bread production and their influence on the shelf life of the sliced and wrapped products: A collaborative transcultural sensory evaluation

Three independent studies were conducted in Chile, Spain and Uruguay to assess the effects of the addition of enzymes on the shelf life of brown pan bread.Four batches of brown bread were prepared in each country: a control batch with no added enzymes, a second batch with amylase, a third batch with xylanase and a fourth batch with a 1:1 mixture of amylase and xylanase. Three sensory texture parameters were evaluated (softness, size of the soft area and cohesiveness) and a consumer study was conducted to determine the acceptability of the samples. In each country, the doses of each enzyme and enzyme mixtures (1:1) added to doughs have to be adapted to obtain good dough handling characteristics and minimise adhesiveness and stickiness of the corresponding flour in the traditional formulation.In all three countries the addition of the enzyme mixture gave the best results, achieving a longer shelf life, while the addition of xylanase accelerated bread staling