Hercules Incorporated

Aqualon Division
Hercules Plaza
1313 North Market Street
Wilmington, DE 19894-0001
(800) 345-0447
www.aqualon.com

Product Data
NUMBER 4226

AQUASORB® A-500
Sodium Carboxymethylcellulose (CMC)
in White Pan Bread

AQUASORB® sodium carboxymethylcellulose (CMC) is a specialty product from Aqualon with

exceptional water binding capacity. We have found that the unique properties of Aquasorb A-500 allow the
production of white pan bread with:
• increased water absorption
• no negative impact on loaf volume
• reduced crumb hardening over time
The following is a summary of trials conducted using European wheat flour. Aquasorb A-500 was
added to the bread formulation in the amounts of 0.5, 1.0 and 1.5% flour weight basis. A reference was
included with no added hydrocolloid.

Aquasorb A-500 Increases Water Absorption in White Pan Bread

Water absorption is defined as the amount of water that must be added to 100 g flour (14% moisture) in
order to obtain kneading resistance of 500 Farinograph or Brabender Units (BU). Dough development is
the time in minutes from the beginning of the water addition to the first time the upper level of the graph
reaches 500 BU. Dough softening is the decrease in BU from 500 during 12 minutes.

In this study the following methods were used:

Moisture ICC Method 110/1, 1976: Determination of Moisture Content of Cereals and Cereal Products
Farinograph ICC Method 115/1, 1992: Method for Using Brabender Fainograph

From farinograph results, dough with added Aquasorb A-500 demonstrated increased capacity for
water absorption. Additions of Aquasorb A-500 at 0.5 and 1.0% flour weight basis increased water absorp-
tion by 6 – 14%, respectively, compared to the Reference sample containing no hydrocolloid. See Graph 1.

(over)

The products and related information provided by Hercules are for manufacturing use only. Hercules
makes no express, implied, or other representation, warranty, or guarantee concerning (i) the handling, use,
or application of such products, whether alone, in combination with other products, or otherwise, (ii) the
completeness, definitiveness, or adequacy of such information for user’s or other purposes, (iii) the quality
of such products, except that such products are of Hercules’ standard quality. Users are advised to make
their own tests to determine the safety and suitability of each such product or product combination for their
own purposes. Read and understand the Material Safety Data Sheet (MSDS) before using this product.
Hercules does not recommend any use of its products that would violate any patent or other rights.
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NUMBER 4226
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Graph 1
Water Absorption
Brabender Fainograph
70

68

66
Water Absorption, %

64

62

60

58

56

54
Reference 0.5% A-500* 1.0% A-500*

* % flour weight basis

Baking Tests
White pan bread was made using European flour. Aquasorb® A-500 was used at 0.5, 1.0 and 1.5% flour
weight basis. Water was added at levels 59.5, 63.6, 66.1 and 73%.
Reference formulation:
Ingredients % Flour weight
Wheat Flour 100
Sugar 2.0
Salt 1.5
Compressed Yeast 5.0
Ascorbic acid (1% w/w) 0.6
Emulsifier(a) 0.4
Oil 5.0
Water 56
(a)
DATEM emulsifier, DW8000 Gunau, Germany

Volume of the bread loaves was relatively unaffected by the increased water in the dough, as shown in
Graph 2.
 NUMBER 4226
Page 3 of 4

Graph 2
Loaf Volume
120

Relative Specific Volume 100

80

60

40

20

0
Reference 0.5% A-500* 1.0% A-500* 1.5% A-500*

* % flour weight basis

Aquasorb® A-500 and Increased Water Absorption Impact on Dough Handling

Dough development times for samples containing Aquasorb A-500 sodium carboxymethylcellulose
were more rapid than the control, at 1.8 and 1.9 minutes for 0.5% and 1.0% CMC additions based on flour
weight respectively.
Additional water softened the dough as expected. However, testing baking results revealed that dough could
be made with increased water and the addition of Aquasorb A-500 and maintain good handling properties.

Dough Handling Characteristics:

Consistency Consistency after
Dough Water addition, % after mixing 10 minutes rest
Reference 56.0 Good Good
0.5% 59.9 Good Good
A-500
1.0% 63.6 Slightly sticky Good, firm
A-500
1.5% 66.1 Slightly sticky Good, slightly short in
A-500 texture, firm
1.5% 73.0 Slightly sticky, more Slightly more soft and
A-500 soft than reference short in texture,
Good handling properties.

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NUMBER 4226
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Aquasorb® A-500 Increases Shelf Life of White Pan Bread

Shelf life was measured by evaluation of the staling of the bread samples with time. Staling is the retro-
gradation or crystallization of starch. Staling is characterized by the firmness or hardening of the crumb.
Hardness may be measured by the force required to compress a bread slice a given distance.
The development of hardness or staling is most rapid during the first day after baking. After that the
rate slows but hardening continues. The addition of 1.0% Aquasorb A-500 and 66.1% water decreased the
rate of staling during the second week to almost nothing, thus adding days of shelflife to the bread.
Bread loaves were stored at room temperatures. Evaluations were conducted at time 0 (after cooling),
1, 2, 7 and 11 days. Slices were taken from test loaves by cutting from the center and about 1⁄3 from each
end. Slices were 2 cm thick. Hardness was measured on each slice using a TAX.T2 Texture Analyzer from
Stable Micro Systems fitted with a 1 inch cylindrical probe and tests speeds of 1.0 mm/second and distance
of 1.0 mm. Peak values (hardness) were averaged on the three sample slices. See Graph 3.

Graph 3
Crumb Firmness over Time
600

500

400
Peak Force

Reference
300 0.5% A-500*
1.0% A-500*

200

100

0
0 5 10 15
Days
* % flour weight basis

Conclusions
Aquasorb A-500 sodium carboxymethylcellulose is shown to be a very efficient water binder in white
pan bread dough. Adding 1% of Aquasorb A-500 increased water absorption by 13%, while having no effect
on loaf volume. Aquasorb A-500 decreased the rate of staling, thereby increasing the shelf life of the bread.

4-03

© Aqualon, 2003.