Use of Carboxymethyl Cellulose to improve quality of bread made from Palmyra Palm Fruit Pulp instead of wheat flour

Abstract

Adding value to Palmyra Palm Fruit Pulp for Phetchaburi communities by using Palmyra Palm Fruit Pulp instead of wheat flour in bread-making produced bread with yellowish orange color and unique odor of Palmyra Palm. Due to this, physical qualities of the bread were reduced. Therefore, a study was conducted on adding Carboxymethyl Cellulose (CMC) into the bread that used 35% of Palmyra Palm Fruit Pulp instead of wheat flour for 0, 2.0, 2.5 and 3.0% of wheat flour weight. It was found that addition of CMC increased the bread specific volume and moisture content, but decreased its density. The increase of specific volume resulted in lower levels of hardness and chewiness when the level of CMC became higher. Tasters’ overall acceptance scores of bread that used 35% of Palmyra Palm Fruit Pulp of wheat flour weight with different levels of CMC addition were not significantly different from scores given to traditional formula bread. The bread that used 35% of Palmyra Palm Fruit Pulp of wheat flour weight with CMC addition had lower level of protein but higher level of moisture and fiber. The bread could be kept in tightly-closed plastic bag at least 5 days at room temperature.