The DOI matches its Crossref record; 86 of the 86 references it cites were found in a registry or an index.
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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“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
Experimental — accuracy not yet measuredThe cited source says what the claim attributes to it.
In the citing paper
“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
The cited source says what the claim attributes to it.
In the citing paper
“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
The cited source says what the claim attributes to it.
In the citing paper
“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
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Influence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866
Different hydrocolloids as bread improvers and antistaling agents
Guarda, A., Rosell, C. M., Benedito, C., & Galotto, M. J. (2003) · Food Hydrocolloids · doi:10.1016/s0268-005x(03)00080-8 · Cited by 473
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
Heiniö, R. ‐., Noort, M. W. J., Katina, K., Alam, S. A., Sözer, N., de Kock, H. L., Hersleth, M., & Poutanen, K. S. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.11.002 · Cited by 289
Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C. (2004) · Food Hydrocolloids · doi:10.1016/s0268-005x(03)00086-9 · Cited by 273
Frozen bread dough: Effects of freezing storage and dough improvers
Selomulyo, V. O., & Zhou, W. (2006) · Journal of Cereal Science · doi:10.1016/j.jcs.2006.10.003 · Cited by 266
Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives
Armero, E., & Collar, C. (1998) · Journal of Cereal Science · doi:10.1006/jcrs.1998.0190 · Cited by 260
Effect of HPMC addition on the microstructure, quality and aging of wheat bread
Bárcenas, M. E., & Rosell, C. M. (2005) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2005.01.005 · Cited by 243
A contribution to the study of staling of white bread: effect of water and hydrocolloid
Davidou, S., Meste, M. L., Debever, E., & Bekaert, D. (1996) · Food Hydrocolloids · doi:10.1016/s0268-005x(96)80016-6 · Cited by 210
Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough
Linlaud, N. E., Ferrer, E. G., Puppo, M. C., & Ferrero, C. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1026197 · Cited by 199
Self-citationEffect of Freezing and Frozen Storage of Doughs on Bread Quality
Ribotta, P. D., León, A. E., & Añón, M. C. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000905w · Cited by 190
Cited by
Sorted by citations
Tebben, L., Shen, Y., & Li, Y. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.08.015 · Cited by 290
He, Y., Guo, J., Ren, G., Cui, G., Han, S., & Liu, J. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127243 · Cited by 233
Mannans: An overview of properties and application in food products
Singh, S. P., Singh, G., & Arya, S. K. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.07.130 · Cited by 226
Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review
Salehi, F. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1245 · Cited by 159
Effect of various hydrocolloids on the physical and fermentation properties of dough
Li, J., Zhu, Y., Yadav, M. P., & Li, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.192 · Cited by 152
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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
