Pasting characteristics of wheat flour-based batters containing cellulose ethers

The effects of type, molecular weight and concentration of cellulose ethers [methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC)] on pasting properties of wheat flour-based batters were characterized using Brabender Visco-Amylograph. First, three types of cellulose ethers (A4M, E4M, and K4M) were studied. Addition of A4M (methylcellulose) had the strongest effect on pasting properties. There was no significant difference in hot paste stability (HPS) among types of cellulose ethers. Next, MC (I gl 100 g flour) with three distinct numbers average molecular weight (M.) was further studied. M,, of MC did not affect pasting temperature (PT) and HPS. Conversely, M,, increase up to 41,000 resulted in higher paste viscosity values. Additionally, increase in the concentration of MC resulted in lower PT and higher paste viscosity values; with the exception of viscosity after holding period of slurries containing A4M, which were not significantly different. Only HPS of slurries containing A15 decreased with increase in the concentration. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.