Food-Grade CMC & MC: Applications in Gluten-Free Bakery Products
Gluten-free baking often faces problems such as small volume, crumbliness and dry texture due to the lack of gluten protein. Food-grade CMC (sodium carboxymethylcellulose) and MC (methylcellulose) act as safe hydrocolloids. They can simulate gluten functions and serve as core modifiers for gluten-free baking. Below are practical application cases to illustrate their uses. Most gluten-free
