Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
Nutritional and Technological Studies about Using Carboxyl-methyl-cellulose in Low Calories Bakery Products Claudia Felicia Ognean1*, Neli Darie1 and M. Ognean1 Abstract More than half of the people on the planet are overweight. Cellulose functions as an effective inert substitute for a significant portion of wheat in a wide variety of flourbased products. Cellulose contributes no off-flavors or color and is calorie free. Breads with different levels of Na carboxyl-methyl-cellulose were produced by adding two different kinds of Walocel® products for 1%, 3%, 5%, or 10% of the wheat flour. Effects of cellulose gum Walocel® on the dough properties and on the final product (low calorie wheat bread) are described. We also calculate the caloric value of the outcomes in order to prove a high caloric content reduction in products which had Walocel® product added. Product acceptability was judged by sensory evaluation. Keywords: cellulose gum, reduced calorie bread.
I. Introduction For the first time in history, more than half of the people on the planet are overweight (Gill, 1999, WHO, 2005). Obesity, as headlines blare and health experts warn, is emerging as the number-one public health problem of the twenty-first century (House of Commons Health Committee, 2004). An estimated 1.1 billion people around the world seven in ten of the Dutch and Spanish, two in three Americans and Canadians, and one in two Britons, Germans and Italians – are overweight or obese (Ferro-Luzzi, 2004). In 1
Faculty of Agricultural Sciences, Food Industry and Environmental Protection, 5-7, Ion RaŃiu Street, Sibiu, 550012, România,
[email protected] * To whom the correspondence should be addressed. 89
Claudia Felicia Ognean, Neli Darie and M. Ognean
Europe, excess weight ranks as the most common childhood disorder (Dietz, W. 2005). Obesity rates have quadrupled in Japan and are soaring in South America (Ferro-Luzzi, 2004). ’’Globesity” is not restricted to industrialized societies. According to the International Obesity Task Force (Macdiarmid, J., 1998), more than 115 million people in developing countries suffer from obesity related problems (Lichtarowicz, A., 2004). In many poor countries, obesity is common among city dwellers, while people in rural areas remain underweight and malnourished (WHO, 2005). As a polymer of glucose, cellulose functions as an effective inert substitute for a significant portion of the rapidly metabolized sugars and starch in a wide variety of flourbased products. Its porous, fibrous structure provides high water hold capacity to retain moisture, while also providing a heat-stable framework for maintaining the physical form and texture of baked goods, such as breads, buns, bagels, biscuits, cookies, muffins, and pizza crust (Ang, 2005; Asghar, 2005). In addition, powdered cellulose contributes no offflavors or color and is calorie-free. It is available in a wide range of particle sizes to retain the desired mouth feel. In all cases, the addition of powdered cellulose significantly increased fiber content, while reducing total carbohydrate and caloric content (Nelson, 2004; National Academies Press Publications, 2001/2005). Powdered cellulose plus additional water can be used to replace a portion of the flour in a typical bread formulation made by the sponge-and-dough process. Other breadlike products such as some types of bagels, focaccias, and pizza crust are considered oldEuropean style artisan breads (Ang, 2005). Powdered cellulose also works well in these products to increase fiber content and reduce the levels of total carbohydrates and calories. Bagels prepared with powdered cellulose show a similar reduction in total carbohydrate and caloric content (Sharadanant, 2003, Stear, 1990). II. Experimental The two kinds of sodium carboxyl-methyl-cellulose used, were obtained as free samples from Wolff Cellulosics GmbH & Co. KG – a Bayer Material Science Company. Walocel® CRT 20 000 PA 07 and Walocel® CRT 40 000 PA are manufactured from high – purity cellulose in compliance with GMP (Good Manufacturing Practices). In codes and regulations this product is also known as a sodium carboxyl-methyl-cellulose, cellulose gum E 466. Walocel products meet all requirements of the Code of Federal Regulation of the Food and Drug Administration (FDA) 21 CFR 182 1745 (GRAS – General Recognized as Safe), FCC (The Federal Communication Commission) and the EU directives for E 466 in their current versions (Wolff Cellulosics, 2006). The degree of substitution of Walocel® CRT grades is between 0.65 and 1.45. The substitute distribution along the cellulose chain depends on the production process. The technology applied by Wolff Cellulosics enables the substitutes to be arranged relatively evenly as well as unevenly along the cellulose chain. The degree of polymerization determines the viscosity development of the CMC. Walocel® CRT 20 000 PA and Walocel® CRT 40 000 PA cellulose gum are not genetically modified. (Wolff Cellulosics, 2006). Both white wheat flour and compressed yeast used were commercial types. 90
Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
In Table 1 the properties and data of the raw materials are described. Table 1. The properties and data of the raw materials which were used. Raw material Characteristics - commercial wheat flour (Cibin Mill - Sibiu, România) Wheat flour (WF) - wet gluten: 28.9% - the deformation index: 6 mm - humidity: 13.7% - falling number: 265 - ash: 0.645% - flour-graph absorption: 60.5% - dough development time: 2 min - mixing tolerance index: 80 BU - stability: 12 min - degree of softening: 80 BU - origin: wood pulp - chemical composition: β-D-glucose - color: white - taste: no and no aftertaste - water solubility at low temperature: high - appearance of a solution in water: water-clear transparent - impact of heat on viscosity in water (pH=7): viscosity decrease (reversible after cooling) Walocel® CRT - viscosity development in water at pH=7 (T=0-1000 C): 20 000 PA 07 reversible viscosity decrease - pH stability: medium (pH=3-11) - particle size: powder - level of purity: 99.5% - carboxyl-methyl-cellulose content (min% based on solids): 99.5% - Brookfield viscosity LVT/250C (mPas) at 1% concentration level: 1 900 – 2 600 Walocel® CRT 40 000 - origin: wood pulp PA - chemical composition: β-D-glucose - color: white - taste: no and no aftertaste - water solubility at low temperature: high - appearance of a solution in water: water-clear transparent - impact of heat on viscosity in water (pH=7): viscosity decrease (reversible after cooling) - viscosity development in water at pH=7 (T=0-1000 C): reversible viscosity decrease - pH stability: medium (pH=3-11) 91
Claudia Felicia Ognean, Neli Darie and M. Ognean
Raw material
Characteristics - particle size: powder - level of purity: 99.5% - carboxyl-methyl-cellulose content (min% based on solids): 99.5% - Brookfield viscosity LVT/250C (mPas) at 1% concentration level: 4 000 – 5 000 - commercial type (Pakmaya - Focşani, România)
Compressed yeast
Loaves of bread were backed by a straight dough baking procedure. Dough was mixed in a Marché Siemens mixer until optimum dough development was obtained. To avoid lumping, the gums were added to the other ingredients in the mixer and mixed at low speed for 15 second before water adding. The temperature of the dough removed from the mixer was 30 0C. The dough was divided into 450 g pieces, rounded and rested in the cylindrical baking pans for fermentation. The fermentation time was variable according to dough features. The fermentation and the final fermentation temperature was 30 0C. The loaves of bread were baked at 220 0C without steam for 35 minutes. After 30 minutes of cooling, the loaf weigh was measured and loaf volume of the loaves was determined using rapeseed displacement. In Table 2 it can be seen the baking formulas. Table 2. The baking formulas. Raw material Wheat flour (g) Walocel® CRT 20 000 PA 07 (g) Walocel® CRT 40 000 PA (g) Compressed yeast (g) Salt (g) Ascorbic acid (mg) Water (ml) added up to the same consistency of the bread dough
Control sample 100
Walocel® CRT 20 000 PA 07 1% 3% 5% 10% 100 100 100 100
Walocel® CRT 40 000 PA 1% 3% 5% 10% 100 100 100 100
-
1
3
5
10
-
-
-
-
-
-
-
-
-
1
3
5
7
3
3
3
3
3
3
3
3
3
1 10
1 10
1 10
1 10
1 10
1 10
1 10
1 10
1 10
66
69
86
98
140
69
81
101
138
External and internal characteristics were subjectively evaluated by 24 students from bread making laboratory discipline and score on a scale of 1 (least favorable) to 10 (most favorable). Products were considered acceptable if their scores for overall acceptability were above 5 (neither like nor dislike). III. Results and Discussions Picture of the outcomes breads are showed in pictures from Figure 1. 92
Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
The two gums had a very similar behavior, during the process of bread making – only few differences were between the samples. The most important difference between samples is mainly about the rheological dough’s characteristics. The dough samples which had Walocel® CRT 40 000 PA added were a little bit less sticky. The mixing and the kneading and the rounded technological phases were easier for dough samples which had Walocel® CRT 40 000 PA compared with those which had Walocel® CRT 20 000 PA 07 added. The dough kneading was about the same as that of the control sample one for samples which had 1% and 3% Walocel® gums added. For dough samples which had 5% and 10% Walocel® gums added the dough kneading was much difficult because that dough are sticky and they are glue on the kneading arms and on the mixing bowl wall. The sticky property of the dough which had 10% Walocel® added is very marked. This property it might be the cause of incomplete dough mixing which had as result thick walls of the crumb cell - this mean bad porosity characteristic of the sample crumb.
1
1
2
6
3
4
7
8
5
9
Fig. 1. The comparative appearance of the control sample (no.1 – no Walocel® gums added) compared to samples with Walocel® gums added as is followed: no. 2 – 1 % Walocel® CRT 20 000 PA 07; no. 3 – 3 % Walocel® CRT 20 000 PA 07; no. 4 – 5 % Walocel® CRT 20 000 PA 07; no. 5 – 10 % Walocel® CRT 20 000 PA 07; no. 6 – 1 % Walocel® CRT 40 000 PA; no. 7 – 3 % Walocel® CRT 40 000 PA; no. 8 – 5 % Walocel® CRT 40 000 PA; no. 9 – 10 % Walocel® CRT 40 000 PA. 93
Claudia Felicia Ognean, Neli Darie and M. Ognean
There are no obvious differences between the control samples and the samples which had Walocel® gums added at the fermentation and proofing technological phases. 1% and 3% Walocel® gums added samples had a better rising volume than that of the control sample one. 5% and 10% Walocel® gums added samples had a lower capacity to retain gases. Despite so, these samples had a greater volume than that of the control sample, even if the volume is lower comparative to that of the samples which had 1% and 3% Walocel® gums added. All the samples which had Walocel® gums added had greater fermentation tolerance during the final proof. Even the over proof dough samples have a very good behavior at baking stage.
1
1
2
6
3
4
7
5
8
9
Fig. 2. The crumb comparative appearance of the control sample (no.1 – no Walocel® gums added) compared to samples with Walocel® gums added as is followed: no. 2 – 1 % Walocel® CRT 20 000 PA 07; no. 3 – 3 % Walocel® CRT 20 000 PA 07; no. 4 – 5 % Walocel® CRT 20 000 PA 07; no. 5 – 10 % Walocel® CRT 20 000 PA 07; no. 6 – 1 % Walocel® CRT 40 000 PA; no. 7 – 3 % Walocel® CRT 40 000 PA; no. 8 – 5 % Walocel® CRT 40 000 PA; no. 9 – 10 % Walocel® CRT 40 000 PA. As it can be seen in the Figure 1, the samples which had 1% and 3% Walocel® gums added, had the greatest volume at the best shape. In this case it seems that the dough keeps the fluidity a longer time which allow it a better development at the baking. This fluidity was accentuated for samples which had 5% and 10% Walocel® gums added. This is the reason for which the dough seems to flow down and became deformed on its own 94
Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
weight (see Figure 1, samples no. 4, 8 and 9). For samples which had Walocel® CRT 40 000 PA gums added this feature is more evident. For all the samples which had Walocel® gums added the color of the crust was intensely than that of the control sample. The more gum Walocel® gums added the intense color crust outcome. The crumb had a lighter color compared to that of the control sample. At 10% Walocel® gums added sample it can be notice a slightly appearance of grey color. 1% and 3% Walocel® gums added samples had a better porosity than that of the control sample one (see Figure 2, samples no 2,3,6 and 7). 5% and 10% Walocel® gums added samples the porosity was worse than that of the control sample. For these samples the crumb cells are in equable (see Figure 3 and Figure 4). Appears cavity on the bread crumb (see Figure 3 and Figure 4) and the cell walls became thicker (see Figure 3 and Figure 4). The thickness of the cell wall is not equal any more as it can be seen in Figure 4. There are some area in which the cell walls seems to be made from smooth, even and translucent material as it shows in Figure 5.
5%Walocel® 20 000
10%Walocel® 20 000
5%Walocel® 40 000
10 %Walocel® 40 000
Fig. 3. Details of the crumb samples where it can be seen the crumb cells which are not equable.
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Claudia Felicia Ognean, Neli Darie and M. Ognean
Figure 6 – Details of the sample with 10% Walocel 20 CRT PA 07® where it can be seen that the thickness of the cell wall is not equal
Thin wall cellcell Thick wall
Thin Thick cell wall wall cell
Fig. 5. Details from sample with 5% Walocel ® 20 000 CRT PA 07 where the smooth, even and translucent appearance of the crumb can be seen.
Fig. 4. Details of the sample with 10% Walocel 20 CRT PA 07® where it can be seen that the thickness of the cell wall is not equal.
10% 5%Walocel® 20 000
5%Walocel® 40 000
10% Walocel® 40 000
Fig. 6. Details where the appearance of the crust contracted with cooling can be seen. The crumb of the sample with 1% Walocel® gums added, are lighter and smoother and tender and more flexible than that of the control sample one. Even the crumb moisture 96
Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
of these samples are greater than that of the control sample, the crumb appearance seems no humid. The chewing ness of these samples is better than that of the control sample. For the samples which had 3% Walocel® gums added, the crumb became comparable with that of the control sample: about the same elasticity and humid appearance. These samples are a little bit hard to chew compared as the control sample. The results of bread sensorial evaluation are given in Table 3. Table 3. Sensorial bread evaluation. Walocel® CRT 40 000 PA Control Walocel® CRT 20000 PA 07 Quality items sample 1% 3% 5% 10% 1% 3% 5% 10% 9.1 8.98 8.5 8.2 7 9.05 8.95 8 7.15 Taste 8.12 7.66 7.76 7.85 7.91 7.55 7.46 8.14 8.01 Flavor 7.9 8.15 8.2 8.13 8.09 8.35 8.29 8.26 8.32 Crust color 8 7.06 5.5 8.81 8.12 6.9 5.1 8.52 8.78 Texture 8.42 8.51 8.06 7.31 4.5 8.67 8.21 7.41 4.82 Mastication 9.05 9.06 9.1 9.18 9.14 9.15 9.25 9.18 9.09 Crumb color Crumb 7.2 4.3 8.8 8.56 7.31 4.56 8.5 8.75 8.6 porosity General 8.5 6.98 9.4 9.51 9.25 9.08 7.47 9.48 8.8 appearance 9.11 9.25 9.03 8.15 3.15 9.56 9.16 8.25 3.4 Slicing 9.62 9.56 9.23 7.23 3.81 9.43 9.12 7.46 3.58 Humidity Crumb 9.08 9.24 9.1 7.6 4.34 9.31 9.15 7.32 4.25 elasticity 9.06 9.12 9.03 8.8 6.5 9.14 8.97 8.51 6.23 Density 8.83 8.91 8.69 7.97 5.96 8.97 8.71 7.89 5.91 Overall score
Walocel® CRT 40000 PA
Walocel® CRT 20000 PA 07
The caloric values of the breads were calculated (see Table 4). Table 4. The reduction of the caloric value for the outcome breads. Bread Fiber content Caloric value humidity Sample kcal/100g % g/100g bread bread Control sample 45.5 2.1 225 1% 45.9 2.61 221 3% 50.1 3.35 200 5% 52.6 4.05 186 10% 59.4 5.19 152 1% 46.0 2.61 221 3% 48.9 3.43 205 5% 53.1 4 184 10% 59.1 5.22 153 97
Percentage reduction of the caloric value (%) 1.8 11.1 17.3 23.4 1.8 8.9 18.2 32
Claudia Felicia Ognean, Neli Darie and M. Ognean
14
160
12
140 120
10
100 8 80 6 60 4
40
2
Increase of the total fiber content (%)
Total fiber content (%)
The samples with 5% and 10% Walocel® gums added, the crumb became sensitive humid and fragile. Because of the fragility, the crumb was sliced with difficulty. These crumb samples are no more elastic properties. When are chew these crumb form an unpleasant alimentary bowl. It sticks on the palatine arch. This alimentary bowl it also is very dense and viscous. The crust of the crumb of the samples with 5% and 10% Walocel® gums added are oppose a greater resistance against chewing. These crust hydrates later in the chewing process. These samples are heavier; seem more fragile than all the others and they contract with cooling (see in Figure 6).
20
0
0 0%
1%
3%
5%
10%
Percent of fiber added of the wheat flour fiber content / 100 g dry matter (dough-crumb) with Walocel® CRT 20 000 PA 07 fiber content / 100 g dry matter (dough-crumb) with Walocel® CRT 40 000 PA fiber content / 100 g crumb with Walocel® CRT 20 000 PA 07 fiber content / 100 g crumb with Walocel® CRT 40 000 PA percent increase of the fiber content in crumb with Walocel® CRT 20 000 PA 07 percent increase of the fiber content in crumb with Walocel® CRT 40 000 PA
Fig. 7. The variation and the percent increasing of the fiber content in the loaves and in the final products.
98
Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
Caloric content (kcal) .
400
30
350 25
300 250
20
200
15
150
10
100 5
50 0
Decrease of the caloric content (%) .
35
450
0 0%
1%
3%
5%
10%
Percent of fiber added of tthe wheat flour kcal / 100 g dry matter (dough-crumb) with Walocel® CRT 20 000 PA 07 kcal / 100 g dry matter (dough-crumb) with Walocel® CRT 40 000 PA kcal / 100 g crumb with Walocel® CRT 20 000 PA 07 kcal / 100 g crumb with Walocel® CRT 40 000 PA percent decrease of the caloric content of crumb with Walocel® CRT 20 000 PA 07 percent decrease of the caloric content of crumb with Walocel® CRT 40 000 PA
Fig. 8. The variation and the percent decreasing of the caloric value in the loaves and in the final products. IV. Conclusions There are no meaningful differences between the samples with the same ratio Walocel® gums added, either there is Walocel® 20 000 CRT PA 07 or Walocel® 40 000 CRT PA. The samples with Walocel® 40 000 CRT PA are easier to process. They are less sticky and need less flour to the forming operation. The sensorial evaluation of all the samples with 1%, 3% and 5% Walocel® gums added, are considered to be acceptable (see Table 3). The samples with 1% and 3% Walocel® gums added had better sensorial characteristics than that of the control sample as it can be seen in Table 3. For these samples, the caloric content (see Figure 8) and the nutritional value (the fiber content – see Figure 8) were better compared with that of the control sample (see Table 4). The greatest reduction of the caloric content was for the samples with 10% Walocel® gums added (see Figure 7 and Figure 8) but these samples are consider to be not acceptable mainly because of the humid appearance and poor slicing characteristics (see 99
Claudia Felicia Ognean, Neli Darie and M. Ognean
Table 3). We think that the best compromise between the nutritional value, the caloric content and the sensorial characteristic is an outcome with Walocel® gums added somewhere between 5% and 10%. This study will be the subject of a further investigation. Our team thinks that technologically, the low caloric bread obtained with Walocel® gums added is possible. We also think that this products are more acceptable from the consumers compare with similar products which are obtained with graham flour or bran added. Products with graham or bran added have for the same fiber content greater caloric content and lower sensorial acceptability. We also want to study the possibility to obtain the products with lower caloric content by combining the effect of Walocel® gums added in presence of other bulking agents. Acknowledgments The celluloses were obtained as free samples from the producer company – Wolff Cellulosics GmbH & Co. KG – a Bayer Material Science Company. V. References 1. Ang, J.F., and Crosby, G.A., Food Technology, 2005, 59:35-38 2. Asghar, A., Cereal Chem., 2005 29: 237-241; 3. Dietz, W., The Global Epidemic of Obesity in 'Growing Up Healthy' the January 2005 edition of eJournal USA Global Issues 2005 4. Gill T.P., Asia Pacific Journal of Clinical Nutrition, 1999, Volume 8:75-81 5. Ferro-Luzzi, A., and Pekka Puska, P., Health and Environment Monitor, 2005, 12:1 6. House of Commons Health Committee Obesity - Third Report of Session 2003–04 Published by authority of the House of Commons London, 2003 7. Lichtarowicz, A., BBC World, 2004, 31.10.2004 8. Macdiarmid, J., The Global Challenge of Obesity and the International Obesity Task Force International Obesity Task Force Secretariat, 1998 9. Nelson, Amy L., High-Fiber Ingredients Eagan Press Handbook Series/Publisher:Amer Assn of Cereal Chemists Published Handbook baking; 2004 10. Sharadanant, R., and Khan, K., Cereal Chemistry, 2003, 80: 764-772; 11. Sharadanant, R., and Khan, K., Cereal Chemistry, 2003, 80: 773-780; 12. Stear, Charles A., Handbook of Bread making Technology, London: Elsevier Applied Science1990 13. WHO, Report on a WHO Consultation Technical Report Series, 2005, No 894 15. ***, Dietary Reference Intakes: Proposed Definition of Dietary Fiber, National Academies Press Publications2001 16. ***, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients), National Academies Press Publications, 2005 17. ***, Walocel® C, Food, Cosmetics and Technical Applications – Brochure, Wolff Cellulosics GmbH & Co. KG – a Bayer Material Science Company; 2006 100
Acta Universitatis Cibiniensis Seria F Chemia 9(2006-1):89-101
18. ***, Road to Success – ADDVALUE line Food, Technical Applications, Oral Care – Brochure, Wolff Cellulosics GmbH & Co. KG – a Bayer Material Science Company; 2006 19. ***, Product Finder – Food hydrocolloids: thickeners, stabilizer and their main properties – Brochure, Wolff Cellulosics GmbH & Co. KG, 2006
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