Cited by 866Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

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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

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“A combination of good resistance to extension and extensibility results in desirable dough properties (Rosell et al., 2001).”
Background
Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread
Katina, K. (2005) · Työväentutkimus Vuosikirja · Cited by 60
Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread
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“With regard to the important P/L ratio parameter, which provides 290 information on the elastic resistance and extensibility balance of a flour (Rosell et al., 2001), 291 with the exception of the zein rice-flour dough prepared in 5.4% lactic acid, the P/L ratio of 292 the zein-based dough was…”
Influential
Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix
Furlán, L. T. R., Padilla, A. P., & Campderrós, M. E. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.08.033 · Cited by 59
“Incorporation of the enhancers (P, PUF, PUFS and PUFI) reduced moisture loss, which was expected considering the water holding capacity of the hydrocolloids (Rodriguez Furlán et al., 2010b; Rosell et al., 2001; Mandala et al., 2007).”
Influential
Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life
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“Rosell et al. (2001) reported similar findings in the rheological properties of dough after hydrocolloids addition.”
Result
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“For HPMC, the water-binding capacity was greater due to this hydrocolloids’ polar hydroxyl group structure, which promoted increased water interactions through hydrogen bonding [39, 40].”
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“In bread crumbs, addition of xanthan help increase the hardness of the bread crumb by acting as a thickener (Rosell et al. 2001).”
BackgroundInfluential
Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits
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Tang, X., Liu, R., Huang, W., Zhang, B., Wu, Y., Zhuang, J., Omedi, J. O., Wang, F., & Zheng, J. (2018) · LWT · doi:10.1016/j.lwt.2018.04.039 · Cited by 53
Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids
Mandala, I. G., & Sotirakoglou, Κ. (2004) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2004.09.001 · Cited by 53
Advances in gluten-free bread technology
Ngemakwe, P. N., Roes‐Hill, M. L., & Jideani, V. A. (2014) · Food Science and Technology International · doi:10.1177/1082013214531425 · Cited by 61
“The addition of HPMC in gluten-free bread formulations increases the moisture content of the crumb (Bell, 1990; Dziezak, 1991), bread volume (Rosell et al., 2001), reduces the crumb hardening rate (Guarda et al., 2004) and improves crumb texture (Barcenas and Rosell, 2005) and sensorial properties…”
Background
Improved physicochemical and structural properties of wheat gluten with konjac glucomannan
Li, S., Qu, Z., Feng, J., & Chen, Y. (2020) · Journal of Cereal Science · doi:10.1016/j.jcs.2020.103050 · Cited by 53
Effect of fermentation conditions on bread staling kinetics
Gómez, M., Oliete, B., Pando, V., Ronda, F., & Caballero, P. A. (2007) · European Food Research and Technology · doi:10.1007/s00217-007-0668-y · Cited by 52
Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
Bourekoua, H., Różyło, R., Benatallah, L., Wójtowicz, A., Łysiak, G., Zidoune, M. N., & Sujak, A. (2017) · European Food Research and Technology · doi:10.1007/s00217-017-2960-9 · Cited by 52

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)
DOI: 10.1016/s0268-005x(00)00054-0
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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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Influence of hydrocolloids on dough rheology and bread quality

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