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Hydrocolloids in wheat breadmaking: A concise review
Open accessAbstract
The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous seeds and exopolysaccharides from microbial fermentation. Hydrocolloids are employed to improve dough performance, bread characteristics and sensorial quality. They are also added to minimize non desired changes in crumb texture during storage (anstistaling effect). In bake off technologies (frozen dough, par-baked bread) they can help to preserve the structure from damage by freezing thus rendering acceptable products. Finally, nutritional improved mixtures of wheat and other flours can take advantage from hydrocolloids addition in order to compensate a diminished quality.
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“Several studies have shown a good interaction between hydrocolloids and gluten proteins (Correa et al., 2014; Ferrero, 2017; Gao et al., 2017; Li et al., 2019a; Ribotta et al., 2005).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Ferrero, 2017
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“In addition to commonly used additives, a class of compounds, the hydrocolloids, already extensively used in the food industry (Brandner, Becker, & Jekle, 2018; Li, Zhu, Madav, & Li, 2019a; Mikuš et al., 2013), are showing great promise due to their capacity to improve the dough rheology and quality of common bread (Collar, Conte, Fadda, & Piga, 2015; Ferrero, 2017; Gharaie, Azizi, Barzegar, & A”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Ferrero, 2017
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“Some hydrocolloids may have a positive role in reinforcing the dough, whereas others may break the gluten network down, producing a less stable dough (Ferrero, 2017; Li, Yadav, & Li, 2019b; Rosell et al., 2001).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Ferrero, 2017
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“Studies reported a less extensibility and a more resistance of the carboxymethyl and hydroxylpropilmethyl cellulose (Correa, Añón, & Pérez, 2010; Ferrero 2017; Linlaud et al., 2009; Tavakolipour & Kalbasi-Ashtari, 2006).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Ferrero 2017
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Metadata
- Authors
- Ferrero, C.
- Affiliations
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Corresponding author
- Ferrero, Cristina
- ORCID
- Ferrero, Cristina
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2017-07
- Volume
- 68
- Pages
- 15-22
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2560620552
- Cited by
- 144
- References
- 86
- Citations by year
- 2026: 9 · 2025: 14 · 2024: 14 · 2023: 20 · 2022: 20 · 2021: 14 · 2020: 16 · 2019: 13 · 2018: 18 · 2017: 5
- FWCI
- 12.55
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Hydrocolloids (publishedVersion)
- CONICET Digital (CONICET) (submittedVersion, cc-by-nc-sa)
- Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional de La Plata
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- hydrocolloids, gum exudates, modified cellulose, pectin, galactomannan, exopolysaccharides, bread sensory quality, crumb texture, frozen dough
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