The Role of Moisture Retainers in Bread Production and Processing

　　In the bread‑making industry, other types of substances are also used as dough improvers. For example, calcium stearoyl‑2‑lactylate [C17H35‑COOC(CH3)HCOOC(CH3)HCOO]2Ca and a low level (0.5%) of emulsifier are employed to enhance dough mixing performance and increase loaf volume. Hydrocolloids can likewise be used to improve the dough’s water‑holding capacity and to modify other properties of both the dough and the baked product. Alginate, carboxymethyl cellulose, locust bean gum, and methylcellulose are among the more useful hydrocolloids in the fermentation industry. It has been found that methylcellulose and carboxymethyl cellulose not only retard staling and aging but also inhibit the migration of moisture to the bread surface during storage. Alginate (at 0.1%) can soften the outer texture of sweet dough products. Incorporating a hydrophilic colloid—such as 0.25% carboxymethyl cellulose—into frying‑batter mixtures significantly reduces the amount of oil absorbed by the fried product. These benefits clearly stem from improved dough quality and the formation of a hydrated barrier layer on the surface of the fried dough.