Effect of acetic acid and CMC on rheological and baking properties of flour

The effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carbox ymethyl cellulose (0.25, 0.5, 1.0, 2.0%) an rheological, gas release and br ead making properties of flour were examined. Water absorption, dough stabi lity, dough development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an i ncrease in acetic acid concentration. Addition of CMC showed similar effect s on dough stability, dough development time and degree of softening. Maxim um dough height (H-m), maximum height of CO2 production (H-m), gas formatio n and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most eff ective in improving dough characteristics, and overall acceptability scores .