Effect of carboxymethyl cellulose on the physicochemical and sensory properties of bread enriched with rice bran

Abstract

Bread enriched with rice bran is one of the innovative products of bread. The addition of 10% of rice bran into bread will reduce the specific volume of bread and result in the texture of bread enriched with rice bran being harder. Texture and volume development problems in the making of bread enriched with rice bran can be improved by adding Carboxymethyl Cellulose (CMC). The research aimed to observe the effect of CMC concentration on the physicochemical and sensory properties of bread enriched with rice bran. The research design was a Randomized Block Design consisting of one factor which was the CMC concentration with five levels, 0%, 0.5%, 1%, 1.5%, and 2% with five replications. The results showed that increasing CMC concentration decreased moisture content in bread enriched with rice bran, increased specific volume, decreased hardness, increased springiness, increased cohesiveness, increased preference sensory properties ease to bite, softness, and moistness. The best treatment was 2% CMC addition. Bread enriched with rice bran with 2% CMC concentration has moisture content 41.79%, specific volume 3.61 cm3 /g, hardness 326.93 g, springiness 0.95 mm, cohesiveness 0.67, preference for ease of bite 5.52 (slightly preferred), preference for softness 5.24 (slightly preferred), and preference for moistness 5.02 (slightly preferred).