Mechanism of action of HPMC (hydroxypropyl methylcellulose) in baked goods

Hydroxypropyl methylcellulose (HPMC) is a widely used food additive and a cellulose derivative with good solubility, viscosity, thickening and film-forming properties.

1. Improve the structure and stability of dough

In the production of baked goods such as bread and cake, the structural stability of the dough is crucial to the quality of the final product. KimaCell®HPMC, as a natural polymer compound, can enhance the viscosity and extensibility of the dough. It can form a network structure by combining with protein and water in flour, improving the adhesion and stability of the dough. During the dough fermentation process, HPMC enhances the water holding capacity of the dough and reduces water loss by providing additional hydration, thereby improving the fluffiness and softness of bread or other baked products.

HPMC also has the function of inhibiting excessive expansion of the dough, making the gas distribution during the fermentation process more uniform, and ultimately helping to obtain a more uniform and elastic bread or cake body.

2. Keeping moisture and extending the shelf life

HPMC has good water retention properties and can effectively absorb and retain moisture. This allows baked goods to maintain moisture for a longer period of time during storage after baking, preventing premature drying and hardening. For example, in the production of bread or cake, HPMC can delay the loss of moisture in food, keeping it soft and moist during storage.

In addition, HPMC has a certain antioxidant effect, which can slow down the oxidation of fat in food and extend the shelf life of food. Therefore, baked products using HPMC are usually more fresh and flavorful than those without HPMC.

3. Improve taste and texture

HPMC can also significantly improve the taste of baked goods, especially in gluten-free or low-gluten baked goods. Because HPMC has a strong hydration effect, it can help gluten-free flour (such as rice flour, corn flour, etc.) form a gluten-like structure, improve the elasticity and toughness of the dough, and thus give the food a more ideal taste and structure. This effect is particularly prominent in gluten-free bread and cakes, which can make the taste of these products closer to the flavor of traditional gluten-containing products.

HPMC can also improve the smooth taste of food. Due to the water solubility and film-forming properties of HPMC, it can form a fine film on the surface of food, increase the smoothness of food, and allow consumers to experience a better taste during consumption.

4. Improve the appearance of baked goods

HPMC can play a certain role in surface improvement during baking, especially on the crust of bread. It can help the bread surface form a uniform golden crust, and enhance the appearance and texture of the product by enhancing the crispness of the crust. In addition, HPMC can also improve the surface structure in the production of pastries, making the surface smoother and the color more attractive.

In some special baked foods, KimaCell®HPMC can also help improve the shape stability of the final product by adjusting its dosage, making it more attractive.

5. Enhance antifreeze and frozen storage stability

Baked foods, especially quick-frozen baked foods, are prone to water loss and structural collapse during freezing and thawing. HPMC can play a good antifreeze role in this case, by improving the water binding capacity, preventing ice crystal expansion and food tissue damage during freezing. After thawing, foods containing HPMC can usually maintain good texture and moistness, reducing the taste changes caused by the thawing process.

6. Reduce the use of fat and sugar

As a functional food additive, HPMC can effectively improve the taste and texture of food, so it is widely used in some low-fat and low-sugar baked foods. By replacing part of the fat or sugar, HPMC can help achieve the ideal taste and structure while reducing the use of these ingredients, which meets the needs of modern consumers for healthy food. For example, HPMC can help maintain the soft texture and proper lubricity of pastries while reducing fat.

7. Synergy with other food additives

HPMC and other food additives, such as improvers, emulsifiers, leavening agents, etc., can produce synergistic effects to jointly improve the quality of baked products. When used with improvers, HPMC can enhance its stability and effect and improve the processing performance of dough. When using leavening agents, KimaCell®HPMC helps control the release of leavening agent gas, making the texture of bread and cakes more delicate and the pore structure more uniform.

As a multifunctional food additive, HPMC plays an important role in baked goods. It can not only improve the stability of dough, extend the shelf life of food, and improve the taste and texture of food, but also play a key role in gluten-free food. With the increasing demand of consumers for healthy, nutritious and functional foods, the application prospects of HPMC in the baking field will be broader.