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... researchers from the ohio state university report in food chemistry that including egg white solids in gluten-free dough formulated with hydroxypropyl methylcellulose (hpmc) produced bread with enhanced loaf volume ... “once egg white solids became the primary protein scaffolding in the dough (at 15% addition), it overcame negative interactions with hpmc and improved loaf volume and crumb regularity by forming an interconnected honeycomb matrix,” they wrote

... adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (hpmc) and improves its texture, claims new research ... and a straight dough process was performed using 110 per cent water, 6 per cent oil, 5 per cent sucrose, 2 per cent salt, 2 per cent hpmc and 3 per cent yeast

... adding monosodium phosphate to dough increases the volume of gluten-free bread based on rice flour and hydroxypropylmethylcellulose (hpmc) and improves its texture, claims new research ... and a straight dough process was performed using 110 per cent water, 6 per cent oil, 5 per cent sucrose, 2 per cent salt, 2 per cent hpmc and 3 per cent yeast ... ” they explained that the larger volume of alveolus when phosphate is present may be due to the fact that the compound has the adequate size to fix, by hydrogen and coordinated bonds, the long chain of hpmc macromolecules, keeping them close enough to retain the carbon dioxide produced by the yeast

... the same quandary holds for two other additives, hpmc and pectin, which both got the efsa ok for reduction of post-prandial glycaemic responses and maintenance of normal blood cholesterol concentrations

... adding the hydrocolloid hpmc to a batter can reduce the uptake of oil during frying and enhance the ‘crunch’ on eating the crispy crust, says new data from europe ... using the cellulose ethers, methyl cellulose and hpmc (supplied by dow chemical company) and carboxy methyl cellulose (cmc, supplied by akzo nobel functional chemicals) the researchers prepared a range of batters ... different forms of hpmc were used with different ratios of methoxyl to hydroxypropyl substitution

... the new research, published in food hydrocolloids, reports that consumers accepted gluten-free bread prepared with the mixture of rice and buckwheat flour, which were formulated without the need for additional hydrocolloids, including guar gum, xanthan gum, and hpmc there is increasing focus on the potential of alternative grains like buckwheat to formulate gluten-free foods with additional nutritional benefits

... a range of hydrocolloids was used, including xanthan gum, guar gum, locust bean gum, hydroxyl propyl methyl cellulose (hpmc), pectin, xanthan-guar, and xanthan-lbg blend, in combination with either purawave (puratos) or datem

... a new study found that coloring edible packaging films made with hydroxypropyl methylcellulose (hpmc) could help protect fats and oils from oxidation during storage ... researchers at institut national polytechnique de lorraine covered samples of salmon oil, rich in oxidation-prone long-chain polyunsaturated fatty acids, with colored hpmc films with a thickness of 40 μm and stored them under fluorescent light at 20°c for eight days and monitored fat oxidation by chemical measurements during storage ... the scientists found that the hpmc films containing white, red and yellow edible colors controlled photo-oxidation in the fish oil nearly as well as the control samples stored in darkness

... scientists from the max rubner-institut in germany compared gluten-free breads formulated with various cellulose-derivatives, including the common hydrocolloids hydroxypropylmethylcellulose (hpmc), carboxymethylcellulose (cmc), and microcrystalline cellulose (mc), with gluten-free breads made with common emulsifiers, such as glycerol monostearate, sodium stearoyl-2-lactylate, and calcium stearoyl-2-lactylate

... the hydrocolloid hydroxypropyl methylcellulose (hpmc) may boost the characteristics of whipped cream, says a new study from china ... while the ingredient is currently used as an emulsifier for modifying the formation and growth of ice crystals in whipped cream, “little information concerning the effect of hpmc on processing properties of whipped cream is available,” wrote the researchers in food hydrocolloids ... “hence, the objective of this work was to investigate the effects of hpmc on the textural and whipping properties of whipped cream ... ” hpmc, also authorised to be labelled as carbohydrate gum in the us, is used extensively in the food industry as an emulsifier, film former, protective colloid, stabiliser, suspending agent, and thickener ... researchers from the south china university of technology, zhejiang gongshang university, and the chinese academy of sciences tested the effects of different hpmc levels (from 0 ... the hpmc was provided by dow chemicals ... 125% hpmc was higher than for the cream without the whipping treatment (56 ... the overrun of whipped cream slightly increased when the hpmc level increased in the range of 0 ... “from above results, it was clear that hpmc was effective to improve the textural and whipping properties of whipped cream,” wrote the researchers ... the researchers noted that future research should focus on understanding how hpmc affects the microstructure of whipped cream ... the food industry's most frequently used hydrocolloids include: agar, alginates, arabic, carrageenan, carboxy methyl cellulose (cmc), gelatin, konjac flour, locust bean gum (lbg), methyl cellulose and hydroxypropyl methyl cellulose (mc/hpmc), microcrystalline cellulose (mcc), pectin, starch and xanthan