Hydroxyethyl Cellulose * Bread and Cakes

1. Water retention and moisture retention

Hydroxyethyl cellulose can absorb and retain a large amount of water. In bread and cake making, moisture control is crucial. It can prevent excessive water loss in the product during baking, making the internal structure of bread and cake softer and moister.

2. Thickening and stabilizing effect

As a thickener, hydroxyethyl cellulose can increase the viscosity of batter or dough. When making cake batter, it can make various ingredients better mixed together and prevent stratification.

For example, when making cake batter containing a variety of fruit particles or chocolate chips, the thickening effect can ensure that these additives are evenly distributed in the batter and will not settle to the bottom. In bread making, it can stabilize the structure of the dough, especially for some bread doughs with high moisture content, prevent the dough from being too thin and soft, and facilitate molding operations.

3. Improve texture and taste

Hydroxyethyl cellulose helps to improve the texture of bread and cakes. It can form a delicate and uniform honeycomb structure inside the bread, and it can also make the cake structure more fluffy and soft in cakes.

4. Extend the shelf life

Due to its water retention and barrier properties, hydroxyethyl cellulose can extend the shelf life of bread and cakes to a certain extent. It can reduce the loss of water and the invasion of external microorganisms.

For some bread and cake products that need to be stored or transported for a long time, adding hydroxyethyl cellulose can better maintain the quality of the product and reduce the loss caused by deterioration.