. 2016 Feb 28;4(4):636–644. doi: 10.1002/fsn3.326

Table 3.

Weight, crumb density, crumb moisture, and crumb firmness of fresh and stored composite bread samples as affected by hydrocolloids, emulsifiers, and combinations of both improvers

	Weight (g)		Crumb density (g/cm³)		Crumb moisture (% wet basis)		Crumb firmness (N)
Bread formulations	Fresh bread	4‐d storage	Fresh bread	4‐d storage	Fresh bread	4‐d storage	Fresh bread	4‐d storage
No emulsifier or hydrocolloid	45.4 ± 0.2^cd	32.2 ± 0.3^b	1.30 ± 0.01^ab	1.38 ± 0.00^a	48.6 ± 0.2^abc	27.7 ± 0.2^c	6.9 ± 0.2^f	33.4 ± 0.6^g
Emulsifiers (0.3%):
DATEM	44.9 ± 0.2^ab	32.4 ± 0.3^b	1.31 ± 0.02^ab	1.36 ± 0.00^a	48.8 ± 0.2^bc	29.3 ± 0.1^cd	5.0 ± 0.3^d	23.0 ± 0.3^d
LC	45.4 ± 0.3^bcd	33.5 ± 0.6^cd	1.29 ± 0.01^ab	1.35 ± 0.00^a	47.8 ± 0.1^ab	28.8 ± 1.1^cd	6.0 ± 0.5^e	36.5 ± 0.6^h
MG	44.8 ± 0.2^a	30.8 ± 0.2^a	1.28 ± 0.02^ab	1.39 ± 0.03^a	48.6 ± 0.6^abc	24.8 ± 0.9^a	5.7 ± 0.2^e	29.8 ± 0.4^f
Hydrocolloids (3%):
CMC	45.7 ± 0.3^d	33.9 ± 0.5^d	1.29 ± 0.01^ab	1.36 ± 0.01^a	47.5 ± 0.8^a	29.5 ± 0.3^cd	4.2 ± 0.2^bc	24.6 ± 0.4^e
HM pectin	44.8 ± 0.1^a	32.2 ± 0.3^b	1.31 ± 0.00^ab	1.38 ± 0.01^a	48.0 ± 0.3^ab	27.5 ± 1.5^bc	3.8 ± 0.1^abc	22.3 ± 0.5^d
Hydrocolloids (3%) + Emulsifiers (0.3%):
CMC/DATEM	44.9 ± 0.3^abc	32.5 ± 0.5^b	1.30 ± 0.00^ab	1.34 ± 0.00^a	49.7 ± 0.2^c	31.2 ± 1.3^d	3.6 ± 0.1^a	12.4 ± 0.4^a
HM pectin/DATEM	45.0 ± 0.3^abc	32.8 ± 0.3^bc	1.33 ± 0.00^b	1.38 ± 0.01^a	48.2 ± 0.5^ab	29.3 ± 1.0^cd	4.0 ± 0.1^abc	17.0 ± 0.5^b
CMC/LC	45.0 ± 0.1^abc	32.3 ± 0.2^b	1.28 ± 0.02^ab	1.37 ± 0.00^a	47.8 ± 0.4^ab	27.3 ± 0.5^bc	3.8 ± 0.2^abc	16.6 ± 0.5^b
HM pectin/LC	44.9 ± 0.3^ab	32.8 ± 0.3^bc	1.30 ± 0.02^ab	1.38 ± 0.02^a	48.1 ± 0.6^ab	29.0 ± 0.5^cd	3.7 ± 0.1^ab	20.1 ± 0.6^c
CMC/MG	44.5 ± 0.3^a	31.3 ± 0.4^a	1.27 ± 0.01^a	1.36 ± 0.00^a	47.9 ± 0.2^ab	25.3 ± 0.9^ab	4.3 ± 0.1^c	21.8 ± 0.4^d
HM pectin/MG	44.9 ± 0.2^abc	31.3 ± 0.2^a	1.27 ± 0.01^a	1.38 ± 0.05^a	47.7 ± 0.4^ab	24.7 ± 0.7^a	5.7 ± 0.1^e	29.2 ± 0.6^f

Values in the same column followed by different letters are significantly different (P < 0.05).

CMC, carboxymethyl cellulose; HM pectin, high methoxyl pectin; DATEM, diacetyl tartaric acid esters of monoglycerides; LC, lecithin; MG, monoglycerides.