Cereal Chem 72:109-115  |  VIEW ARTICLE

Optimizing of Rye Bread Recipes Containing Mono-Diglyceride, Guar Gum, and Carboxymethylcellulose Using a Maturograph and an Ovenrise Recorder.

E. Mettler and W. Seibel. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

To determine and optimize the functional properties of rye flour doughs and rye bread, an expanded fractionated factorial test plan and a multipolynomial regression analysis were used to determine the proportions of three commericial additives. The additives utilized were mono-diglyceride (MDG), guar gum (GUAR), and carboxymethylcellulose (CMC). The optimal final proof time for rye pan bread was determined with a maturograph. Baking behavior was determined with an ovenrise recorder. The specific volume, as well as the porous structure of the crumb and the shelf life, could be improved without altering the crumb elasticity by adding 0.8 parts MDG, 0.6 parts CMC, and 0.3 parts GUAR.