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Influence of hydrocolloids on dough rheology and bread quality
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The gas retention parameter is correlated to the dough's capacity to be stretched into thin films, and this property is associated with the quality of the gluten protein network.
“This parameter is correlated to the dough's capacity to be stretched into thin films, and this property is associated with the quality of the gluten protein network (Li et al., 2019a; Rosell et al., 2001).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Rosell et al., 2001
Some hydrocolloids may have a positive role in reinforcing the dough, whereas others may break the gluten network down, producing a less stable dough.
“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 Rosell et al., 2001
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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
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“A possible explanation to this result is that hydrocolloids can improve dough development and gas retention (Rosell et al., 2001) by increasing dough viscosity (Delcour et al.”
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“Hydrocolloids modify starch gelatinization and are applied as fat replacers and gluten substitutes in the production of gluten free bread and as fiber source (Rosell et al., 2001).”
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“However, the obtained values were low in comparison to those achieved for other flours usually employed in bakery industry such as wheat (5-8 min) or oat (4-5 min) flours, this parameter needed to be further improved through the other methods (Rosell et al., 2001).”
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ResultCharacterization of bread dough: Rheological properties and microstructure
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“It also increases the specific volume of the final bread and the water activity of the crumb (Collar et al., 1999; Rosell et al., 2001a).”
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Self-citationDevelopment of gluten-free flat bread using hydrocolloids: Xanthan and CMC
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“( 51 ) The main objectives are to improve dough-handling properties, increase the quality of fresh bread and extend the shelf life of stored bread.”
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Use of hydrocolloids as bread improvers in interrupted baking process with frozen storage
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“The same effect was observed when hydrocolloids, especially HPMC, were added in a conventional breadmaking process (Armero & Collar, 1998; Collar et al., 1998; Davidou et al., 1996; Martinez, Andreu, & Collar, 1999; Nishita, Roberts, & Bean, 1976; Rojas et al., 1999; Rosell et al., 2001).”
BackgroundResultSelf-citationInfluence of different hydrocolloids on major wheat dough components (gluten and starch)
Bárcenas, M. E., O-Keller, J. D. L., & Rosell, C. M. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.03.012 · Cited by 137
“However, numerous studies have described the effect of different hydrocolloids on starch gelatinization and retrogradation (Rojas et al., 1999; Rosell et al., 2001), showing the unpredictable behaviour of hydrocolloids, which is highly dependent on their structure, environment conditions and…”
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“Xanthan gum is reported to improve the freeze-thaw stability in starch-thickened frozen foods (Sanderson, 1981; Rosell et al., 2001).”
BackgroundInfluentialFrozen Dough and Partially Baked Bread: An Update
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“In the conventional processes the hydrocolloids improve dough stability during proofing,((83)) and impart a softening effect of the crumb extending the shelf life of the baked breads.”
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Effect of freezing and frozen storage on the staling of part-baked bread
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“The weakening 399 effect of dextran and other hydrocolloids on the elasticity of wheat dough and gluten-free dough has been 400 reported before (Galle et al., 2012a, 2012b; Rosell et al., 2001; Wolter, Hager, Zannini, Czerny, & Arendt, 401 2014).”
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Metadata
- Authors
- Rosell, C. M., Rojas, J. A., & Benedito de Barber, C.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- Rosell, C.M
- ORCID
- Rosell, C.M
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2001-01
- Volume
- 15
- Issue
- 1
- Pages
- 75-81
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W1998807304
- Cited by
- 866
- References
- 19
- Citations by year
- 2026: 26 · 2025: 28 · 2024: 31 · 2023: 43 · 2022: 49 · 2021: 54 · 2020: 39 · 2019: 42 · 2018: 51 · 2017: 53 · 2016: 58 · 2015: 46 · 2014: 60 · 2013: 47 · 2012: 38
- FWCI
- 9.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
- 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, dough rheology, bread quality, sodium alginate, kappa-carrageenan, xanthan gum, hydroxypropyl methylcellulose, wheat dough, dough improvers, specific volume, water activity, crumb firmness, bread texture
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