Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

Influence of carboxymethyl cellulose sodium (CMCNa) with different degree of substitution (DS = 0.5, 0.8, and 1.1) on water distribution, rheological property, microstructure, and baking performance of frozen bread dough were studied during frozen storage. Results revealed that addition of CMCNa slowed the increase of freezable water content and tanδ of dough during frozen storage, and CMCNa with high DS had more beneficial effects on inhibition the change of freezable water content and tanδ. The CMCNa weakened the influence of the frozen treatment on the water mobility and stabilized the microstructure. The bread made from frozen dough possessed larger specific volume and smaller hardness with addition of CMCNa. And the high DS CMCNa showed the most positive effect on baking quality of frozen dough during the frozen storage from 0 to 8 weeks.