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

The DOI matches its Crossref record; 19 of the 19 references it cites were found in a registry or an index.

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

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1016/s0268-005x(00)00054-0

Cites

19 of 19 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

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?

Wheat: chemistry and technology.
Pomeranz, Y. (1988) · Medical Entomology and Zoology · Cited by 1,008
Pasting properties of different wheat flour-hydrocolloid systems
Rojas, J. A., Rosell, C. M., & de Barber, C. B. (1999) · Food Hydrocolloids · doi:10.1016/s0268-005x(98)00066-6 · Cited by 325
Self-citation
R. C. Hoseney:Principles of Cereal Science and Technology. 327 Seiten, zahlr. Abb. und Tab. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, 1986. Preis: 46,95 $ (39,95 $ for AACC members)
Kettlitz, B. (1987) · Food / Nahrung · doi:10.1002/food.19870310209 · Cited by 283
Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum.
Christianson, D. D., Hodge, J. E., Osborne, D., & Detroy, R. W. (1981) · Cereal Chemistry · Cited by 273
Rheology and chemistry of dough
Bloksma, A. H. (1971) · TNO Repository · Cited by 246
Rheology of the breadmaking process
Bloksma, A. H. (1990) · TNO Repository · Cited by 238
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
Methylcellulose as a structure enhancer in bread baking
Bell, D. A. (1990) · Cereal Foods World · Cited by 109
Hydrocolloids and the search for the "oily grail"
Glicksman, M. (1991) · Food technology · Cited by 84
Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology
Toufeili, I. A., Dagher, S. M., Shadarevian, S., Noureddine, A., Sarakbi, M. M., & Farran, M. T. (1994) · Cereal Chemistry · Cited by 80

Show all 19 references

Sorted by citations

Items 201–300 of 864

Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum
Benkadri, S., Salvador, A., Zidoune, M. N., & Sanz, T. (2018) · Food Science and Technology International · doi:10.1177/1082013218779323 · Cited by 52
Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
Krause, M., Sørensen, J. C. H., Petersen, I. L., Estrada, P. D., Cappello, C., Tlais, A. Z. A., Cagno, R. D., Ispiryan, L., Sahin, A. W., Arendt, E. K., et al. (2023) · Foods · doi:10.3390/foods12050919 · Cited by 52
The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I
Tuncel, N. B., Yılmaz, N., KOCABIYIK, H., & Uygur, A. (2014) · Journal of Cereal Science · doi:10.1016/j.jcs.2013.12.003 · Cited by 51
EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY
Borchani, C., Masmoudi, M., Besbes, S., Attia, H., Deroanne, C., & Blecker, C. S. (2011) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2010.00278.x · Cited by 50
Effect of the thermostable xylanase B (XynB) from Thermotoga maritima on the quality of frozen partially baked bread
Jiang, Z., Le‐Bail, A., & Wu, A. (2007) · Journal of Cereal Science · doi:10.1016/j.jcs.2007.03.013 · Cited by 50
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven
Keskin, S. Ö., Şümnü, G., & Şahin, S. (2006) · European Food Research and Technology · doi:10.1007/s00217-006-0334-9 · Cited by 50
Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread
Salehifar, M., & Shahedi, M. (2007) · Cited by 50
Effect of added brewers dry grain on the physico-chemical, microbial and sensory quality of wheat bread
Haruna, M., Udobi, C. E., & Ndife, J. (2011) · American Journal of Food and Nutrition · doi:10.5251/ajfn.2011.1.1.39.43 · Cited by 50
“…2.3 x 102 F 1.0 x 102 1.4 x 102 3.0 x 102 APC = Aerobic plate count, CFU = coliform forming unit The WHC is a measure of the free water that is easily removed from food samples, while the WBC is a measure of the quantity of water that is chemically bound to the food structure (Rosell et al 2001).”
BackgroundInfluential
The properties of part baked frozen bread with guar and xanthan gums
Hejrani, T., Sheikholeslami, Z., Mortazavi, S. A., & Davoodi, M. G. (2016) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.04.012 · Cited by 50
Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread
Jafari, M., Koocheki, A., & Milani, E. (2017) · LWT · doi:10.1016/j.lwt.2017.11.031 · Cited by 50
Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti)
Mehfooz, T., Ali, T. M., Arif, S., & Hasnain, A. (2017) · Journal of Cereal Science · doi:10.1016/j.jcs.2017.11.020 · Cited by 50
The use of selected hydrocolloids to enhance cooking quality and hardness of zero‐salt noodles
Tan, H., Tan, T., & Easa, A. M. (2018) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13742 · Cited by 50
“From Rosell et al. (2001) study, dough with addition of xanthan gum showed strongest dough properties by having high stability.”
Background
The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread
Ghasemi, L., Nouri, L., Nafchi, A. M., & Al‐Hassan, A. A. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16359 · Cited by 49
Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads
Jakob, F., Steger, S., & Vogel, R. F. (2012) · European Food Research and Technology · doi:10.1007/s00217-011-1658-7 · Cited by 51
“1% (w/w flour), whereas the crumb hardness of fresh breads can not be reduced by the addition of xanthan at all tested dosages [27, 28].”
Background
Bacterial nanocellulose as a potential additive for wheat bread
Corral, M. L., Cerrutti, P., Vázquez, A., & Califano, A. N. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.037 · Cited by 49
Adsorption dynamics and surface activity at equilibrium of whey proteins and hydroxypropyl–methyl–cellulose mixtures at the air-water interface
Pérez, O. E., Sánchez, C. C., Patino, J. M. R., & Pilosof, A. M. R. (2007) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2006.11.013 · Cited by 49
Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition
Sciarini, L. S., Perez, G. T., de Lamballerie, M., León, A. E., & Ribotta, P. D. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0529-3 · Cited by 48
“Their use in baking goods is related to their capability to control rheology and texture of aqueous suspensions; and their ability to modify starch gelatinization, extend overall product quality during storage time, and mimic gluten properties, while being used as fat substitute and dietary source (Guarda et al. 2004;…”
Background
Dietary fiber in bakery products: Source, processing, and function
Lin, S. (2022) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2021.12.001 · Cited by 52
Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread
Krupa‐Kozak, U., Troszyńska, A., Bączek, N., & Soral‐Śmietana, M. (2011) · European Food Research and Technology · doi:10.1007/s00217-010-1421-5 · Cited by 47
Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum
Valerio, F., Bavaro, A. R., Biase, M. D., Lonigro, S. L., Logrieco, A. F., & Lavermicocca, P. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.00967 · Cited by 46
Interaction of dough acidity and microalga level on bread quality and antioxidant properties
Garzón, R., Skendi, A., Lazo‐Vélez, M. A., Παπαγεωργίου, Μ., & Rosell, C. M. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128710 · Cited by 48
Self-citation
Physico-chemical properties and filmogenic aptitude for edible packaging of Ecuadorian discard green banana flours (Musa acuminanta AAA)
Salazar, D., Arancibia, M. Y., Lalaleo, D., Maecker, R. N. R., López-Caballero, M. E., & Montero, P. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107048 · Cited by 46
New insights on the interaction between hydroxypropylmethyl cellulose and sodium dodecyl sulfate
Silva, S. M. C., Antunes, F. E., Sousa, J., Valente, A. J. M., & Pais, A. A. C. C. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.03.053 · Cited by 46
Effect of temperature and consistency on wheat dough performance
Rosell, C. M., & Collar, C. (2008) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01758.x · Cited by 46
Self-citation
Thermodynamic and Dynamic Characteristics of Hydroxypropylmethylcellulose Adsorbed Films at the Air−Water Interface
Pérez, O. E., Sánchez, C. C., Patino, J. M. R., & Pilosof, A. M. R. (2005) · Biomacromolecules · doi:10.1021/bm050757o · Cited by 46
Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri
Parimala, K. R., & Sudha, M. L. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.07.005 · Cited by 46
Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems
Martínez, K. D., Ganesan, V., Pilosof, A. M. R., & Harte, F. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.013 · Cited by 45
The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties
Matia‐Merino, L., Prieto, M., Román, L., & Gómez, M. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.10.005 · Cited by 45
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
Taglieri, I., Sanmartin, C., Venturi, F., Macaluso, M., Bianchi, A., Sgherri, C. L. M., Quartacci, M. F., Leo, M. D., Pistelli, L., Palla, F., et al. (2021) · Foods · doi:10.3390/foods10050942 · Cited by 48
“Previous studies have shown that the partial replacement of wheat flour with dried fruit peel powder [28,92] determined a higher ability to bind large amounts of water [93].”
Background
Damaged starch derived carbon foam-supported heteropolyacid for catalytic conversion of cellulose: Improved catalytic performance and efficient reusability
Zhang, Y., Zhao, M., Wang, H., Hu, H., Liu, R., Huang, Z., Chen, C., Chen, D., & Feng, Z. (2019) · Bioresource Technology · doi:10.1016/j.biortech.2019.121532 · Cited by 44
Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs
Ua-Arak, T., Jakob, F., & Vogel, R. F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.04.009 · Cited by 43
Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour
Tebben, L., & Li, Y. (2018) · Cereal Chemistry · doi:10.1002/cche.10118 · Cited by 46
Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread
El-Gammal, R., Ghoneim, G., & ElShehawy, S. (2016) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2016.46005 · Cited by 25
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
Lorenzo, G., Zaritzky, N., & Califano, A. N. (2009) · Journal of Cereal Science · doi:10.1016/j.jcs.2009.06.003 · Cited by 42
Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L.)
El-Sharnouby, G. A., Aleid, S. M., & Al-Otaibi, M. M. (2012) · Food and Nutrition Sciences · doi:10.4236/fns.2012.33047 · Cited by 42
“However, differences in water absorption were due to the greater number of hydroxyl group which exist in the fibre structure and allow more water interaction through hydrogen bonding [28].”
Background
Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough
Ketabi, A., Soleimanian‐Zad, S., Kadivar, M., & Sheikh‐Zeinoddin, M. (2008) · Food Research International · doi:10.1016/j.foodres.2008.07.009 · Cited by 42
“Rosell et al. (2001) also showed that most of hydrocolloids decrease the resistance to extension ratio, but analysis through the time indicated better stability of the dough containing hydrocolloids.”
BackgroundResultInfluential
Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour
Almeida, E. L., Chang, Y. K., & Steel, C. J. (2010) · Cereal Chemistry · doi:10.1094/cchem-05-10-0063 · Cited by 43
Ultrasonic study of wheat flour properties
García-Álvarez, J., Salazar, J., & Rosell, C. M. (2010) · Ultrasonics · doi:10.1016/j.ultras.2010.08.006 · Cited by 41
Self-citation
Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
Eduardo, M., Svanberg, U., & Ahrné, L. (2014) · International Journal of Food Science · doi:10.1155/2014/479630 · Cited by 41
“Similar effects on specific bread volume have been reported with additions of xanthan gum, HPMC, and κ-carrageenan to wheat bread [8], of HPMC to gluten-freemaize-teff bread [43], and of pectin and CMC to gluten-free formulations [44].”
Background
Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage
Eduardo, M., Svanberg, U., & Ahrné, L. (2016) · Food Science & Nutrition · doi:10.1002/fsn3.326 · Cited by 41
“These results are in agreement with Rosell et al. (2001), Guarda et al. (2004), Bárcenas and Rosell (2005) and Correa et al. (2012), who found an increased loaf volume of wheat bread with an addition of the hydrocolloids HPMC (hydroxypropyl methylcellulose), HM pectin and κ - carrageenan, and…”
Result
Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten‐free bread as substitutes for hydrocolloids
Ziemichód, A., Wójcik, M., & Różyło, R. (2018) · Journal of Food Process Engineering · doi:10.1111/jfpe.12931 · Cited by 44
Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing
Mandala, I. G., Kapetanakou, A. E., & Kostaropoulos, A. E. (2007) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2007.09.003 · Cited by 41
Corn-Wheat Pan Bread Quality as Affected by Hydrocolloids
Yaseen, A. A., Elhafeez, A., Shouk, A. A., & Ramadan, M. T. (2010) · Cited by 41
Natural and modified food hydrocolloids as gluten replacement in baked foods: Functional benefits
Irondi, E. A., Imam, Y. T., Ajani, E. O., & Alamu, E. O. (2023) · Grain & Oil Science and Technology · doi:10.1016/j.gaost.2023.10.001 · Cited by 40
Batter and Product Quality of Eggless Cakes Made of Different Types of Flours and Gums
Shao, Y., Lin, K., & Chen, Y.-H. (2015) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12547 · Cited by 40
Physicochemical and sensory properties of extruded sorghum–wheat composite bread
Jafari, M., Koocheki, A., & Milani, E. (2017) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-017-9649-4 · Cited by 40
“In order to enhance this defect, several technics such as gum incorporation [10, 11], heat treatment [4], heat-moisture treatment [12] and extrusion cooking [13–18] could be used.”
Method
Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten‐free cookies
Simas, K. N. D., Vieira, L. D. N., Podestá, R., Müller, C. M. O., Vieira, M. A., Beber, R. C., dos Reis, M. S., Barreto, P. L. M., Amante, E. R., & Amboni, R. D. D. M. C. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01840.x · Cited by 40
“According to Rosell et al. (2001), the differences in water absorption are mainly caused by the greater number of hydroxyl groups which exist in the fibre structure and allow more water interaction through hydrogen bonding.”
Background
Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality
Nindjin, C., Amani, G. N., & Sindic, M. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2011.06.076 · Cited by 40
Influence of hydrocolloids on quality of baked goods
Kohajdová, Z., & Karovičová, J. (2008) · Acta Scientiarum Polonorum Technologia Alimentaria · Cited by 40
Effect of sodium carboxymethyl cellulose on gluten-free dough rheology
Nicolae, A., Radu, G. L., & Belc, N. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2015.07.006 · Cited by 39
Utilization of faba bean and cowpea flours in gluten free cake production.
Atef, A., Mostafa, T. R., & Al-Asklany, S. A. (2011) · AUSTRALIAN JOURNAL OF BASIC AND APPLIED SCIENCES · Cited by 39
Effect of hydrocolloids on the energy consumption and quality of frozen noodles
Pan, Z., Ai, Z., Wang, T., Wang, Y. H., & Zhang, X. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2217-9 · Cited by 39
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
Akbarian, M., Koocheki, A., Mohebbi, M., & Milani, E. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2361-2 · Cited by 39
“Xanthan gum could also improve the dough stability through the formation of strong linkage with flour proteins (Vania and Weibiao 2007; Rosell et al. 2001).”
BackgroundInfluential
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes
Coda, R., Xu, Y. B., Moreno, D. S., Mojžita, D., Nionelli, L., Rizzello, C. G., & Katina, K. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.05.003 · Cited by 39
Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
Pahwa, A., Kaur, A., & Puri, R. (2016) · Journal of Food Processing · doi:10.1155/2016/8750258 · Cited by 39
“Hydrocolloids modify gelatinization of starch and extend the overall quality of the product during storage [3].”
Background
The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
Burešová, I., Masaříková, L., Hřivna, L., Kulhanová, S., & Bureš, D. (2016) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2016.01.010 · Cited by 38
Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides
Sim, S. Y., Aziah, A. A. N., & Cheng, L. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-0967-1 · Cited by 38
“Results at 0.8 % level is in accordance with those reported by Ghodke Shalini and Laxmi (2007), Guarda et al. (2004), Kotoki and Deka (2010), Rosell et al. (2001) and Syama Prasad Rao et al. (2007), wherein the water absorption increased with the addition of NSP.”
BackgroundResultInfluential
Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums
Nawab, A., Alam, F., & Hasnain, A. (2014) · Starch - Stärke · doi:10.1002/star.201300268 · Cited by 38
Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch
Mohammadi, M., Khorshidian, N., Yousefi, M., & Khaneghah, A. M. (2022) · Journal of Food Quality · doi:10.1155/2022/5159084 · Cited by 38
Pasting and rheological properties of oat products dry-blended with ground chia seeds
Inglett, G. E., Chen, D., Liu, S. X., & Lee, S. (2013) · LWT · doi:10.1016/j.lwt.2013.07.011 · Cited by 38
Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air–water interface
Pérez, O. E., Sánchez, C. C., Pilosof, A. M. R., & Patino, J. M. R. (2009) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2009.04.011 · Cited by 38
Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits
Shimray, C. A., Gupta, S. K., & Rao, G. V. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03117.x · Cited by 37
Viscoelastic properties of oat β-glucan-rich aqueous dispersions
Xu, J., Inglett, G. E., Chen, D., & Liu, S. X. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.10.049 · Cited by 37
Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread
AL-Farga, A. M., Zhang, H., Siddeeg, A., Chamba, M. V. M., Kimani, B. G., Hassanin, H. A. M., Obadi, M., & Nabil, A. (2016) · Journal of Texture Studies · doi:10.1111/jtxs.12187 · Cited by 37
“Such supplementation includes wheat starch ketone, heatmoisture treated maize starch and also addition of hydrocolloids into dough (Rosell et al. 2001; Miyazaki and Morita 2005; Miller et al. 2008).”
Background
Application of 3D Printing in the Design of Functional Gluten-Free Dough
Matas, A., Igual, M., García‐Segovia, P., & Martı́nez-Monzó, J. (2022) · Foods · doi:10.3390/foods11111555 · Cited by 37
EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI
Majzoobi, M., Ostovan, R., & Farahnaky, A. (2010) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2010.00264.x · Cited by 37
Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour
Kundu, H., Grewal, R. B., Goyal, A., Upadhyay, N., & Prakash, S. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0777-x · Cited by 36
“The observed effect agrees with the increased dough development time found when xanthan gum was added in wheat dough (Rosell et al. 2001).”
Background
Effects of polysaccharides on the properties of Chinese lacquer sap
Yang, J., Deng, J., Zhang, Q., Shen, Q., Li, D., & Xiao, Z. (2014) · Progress in Organic Coatings · doi:10.1016/j.porgcoat.2014.09.007 · Cited by 36
Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage
Suwannarong, S., Wongsagonsup, R., & Suphantharika, M. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.04.001 · Cited by 36
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
de Alcântara, R. G., de Carvalho, R. A., & Vanin, F. M. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126972 · Cited by 36
RHEOLOGICAL PROPERTIES OF RICE–SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND
Rosell, C. M., Marco, C., GARCÍA‐ALVÁREZ, J., & SALAZAR, J. (2010) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2009.00501.x · Cited by 36
Self-citation
Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread
MALEKI, G., & MILANI, J. M. (2013) · Food Science and Technology Research · doi:10.3136/fstr.19.353 · Cited by 36
“Generally, the improving effects of cellulose derivatives are more comparative to natural hydrocolloids (Bell, 1990; Guarda et al., 2004; Mettler and Seibel, 1993; Rosell et al., 2001).”
BackgroundResult
Baking quality, sensory properties and shelf life of bread with polyols
Bhise, S., & Kaur, A. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1256-3 · Cited by 36
Selected Structural Characteristics of HPMC-Containing Gluten Free Bread: A Response Surface Methodology Study for Optimizing Quality
Sabanis, D., & Tzia, C. (2010) · International Journal of Food Properties · doi:10.1080/10942910903221604 · Cited by 36
“[35,36] in GF and Rosell et al.[16] and Rao et al.”
Influential
Physical and Sensory Properties of All-Barley and All-Oat Breads with Additional Hydroxypropyl Methylcellulose (HPMC) β-Glucan
Kim, Y., & YOKOYAMA, W. H. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf103817h · Cited by 36
Gluten‐Free Doughs: Rheological Properties, Testing Procedures – Methods and Potential Problems
Lazaridou, A., & Βiliaderis, C. G. (2009) · Wiley eBooks · doi:10.1002/9781444316209.ch5 · Cited by 38
Application and Development Prospects of Dietary Fibers in Flour Products
Han, W., Ma, S., Li, L., Wang, X., & Zheng, X. (2017) · Journal of Chemistry · doi:10.1155/2017/2163218 · Cited by 35
“There are many nonstarch polysaccharides such as mannan, phenolic groups, xylan, and pectin, whose molecular structures are characterized by a large number of hydroxyl groups that allow better water inhibition [43].”
Background
Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars
Arif, S., Ahmed, M., Chaudhry, Q., & Hasnain, A. (2018) · LWT · doi:10.1016/j.lwt.2018.07.066 · Cited by 36
Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review
Li, J., Liu, M., Qin, G., Wu, X., Li, M., Sun, L., Dang, W., Zhang, S., Liang, Y., Zheng, X., et al. (2023) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2023.125956 · Cited by 36
Development of fibre-enriched gluten-free bread: a response surface methodology study
Sabanis, D., Lebesi, D. M., & Tzia, C. (2009) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480902721196 · Cited by 35
“Similar increases in loaf volume with increased water addition have been reported by Gallagher et al. (2002a, 2003) in GF and by Rosell et al. (2001) and Rao et al. (2007) in wheat breads.”
Result
INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIES
Tavakolipour, H., & Kalbasi‐Ashtari, A. (2007) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2007.00090.x · Cited by 35
Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
Rostamian, M., Milani, J. M., & Maleki, G. (2014) · International Journal of Food Engineering · doi:10.1515/ijfe-2013-0004 · Cited by 35
“contributed this effect to hydrogen bounds between water molecules and hydrocolloid [37].”
Background
PHYSICOCHEMICAL, TEXTURAL AND NOODLE‐MAKING PROPERTIES OF WHEAT DOUGH CONTAINING ALGINATE
Lee, S., Bae, I. Y., JUNG, J., Jang, K., KIM, Y. W., & LEE, H. G. (2008) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2008.00149.x · Cited by 35
Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof
Chakraborty, S. K., Kotwaliwale, N., & Navale, S. A. (2019) · LWT · doi:10.1016/j.lwt.2019.108878 · Cited by 35
Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility
Begum, Y. A., Chakraborty, S., & Deka, S. C. (2019) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14480 · Cited by 34
Wheat protein disulfide isomerase improves bread properties via different mechanisms
Zhao, C., Luo, Z., Li, M., Gao, J., Liang, Z., Sun, S., Wang, X., & Yang, D. J. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126242 · Cited by 34
Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air–water interface
Pérez, O. E., Sánchez, C. C., Pilosof, A. M. R., & Patino, J. M. R. (2009) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.03.019 · Cited by 34
Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content
Nouri, M., Nasehi, B., Samavati, V., & Mehdizadeh, S. A. (2017) · Bioactive Carbohydrates and Dietary Fibre · doi:10.1016/j.bcdf.2017.01.001 · Cited by 34
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Zanoletti, M., Marti, A., Marengo, M., Iametti, S., Pagani, M. A., & Renzetti, S. (2017) · Food Research International · doi:10.1016/j.foodres.2017.09.052 · Cited by 34
“The incorporation of increasing amount of bran generally results in higher water absorption values (Sudha, Vetrimani, & Leelavathi, 2007) due to the increased number of hydroxyl groups of fiber that allow more water interaction through hydrogen bonding (Rosell, Rojas, & De Barber, 2001).”
Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs
Ahmed, J., & Thomas, L. (2018) · LWT · doi:10.1016/j.lwt.2017.09.017 · Cited by 33
Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread
Ashraf, W., Shehzad, A., Sharif, H. R., Aadil, R. M., Khan, M. R., & Zhang, L. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14777 · Cited by 33
Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time
MIRANI, A., & Goli, M. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15311 · Cited by 33
Application of xanthan gum for reducing syruping in refrigerated doughs
Şimşek, Ş. (2009) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2009.06.017 · Cited by 33
Bran‐induced effects on the evolution of bubbles and rheological properties in bread dough
Ishwarya, S. P., Desai, K. M., Naladala, S., & Anandharamakrishnan, C. (2016) · Journal of Texture Studies · doi:10.1111/jtxs.12244 · Cited by 33
Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread
Pérez, I. C., Mu, T., Zhang, M., & Ji, L. (2017) · Food Science and Technology International · doi:10.1177/1082013217719006 · Cited by 32
“The behavior of dough during fermentation was determined according to Rosell et al. (2001) using a Rheofermentometer (F3, Chopin, France).”
BackgroundMethod
A comparative study of gluten-free sprouts in the gluten-free bread-making process
Horstmann, S., Atzler, J. J., Heitmann, M., Zannini, E., Lynch, K. M., & Arendt, E. K. (2018) · European Food Research and Technology · doi:10.1007/s00217-018-3185-2 · Cited by 32
Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake
Cao, Y., Zhao, J., Jin, Z., Tian, Y., Zhou, X. H., & Long, J. (2021) · Journal of Cereal Science · doi:10.1016/j.jcs.2021.103229 · Cited by 32
Powdered seaweeds as a valuable ingredient for functional breads
Amoriello, T., Mellara, F., Amoriello, M., Ceccarelli, D., & Ciccoritti, R. (2021) · European Food Research and Technology · doi:10.1007/s00217-021-03804-z · Cited by 32
“Our results indicated that HYD2200 was increased by fiber and hydrocolloids addition (Table 3), according to results previously obtained [36, 38, 39].”
BackgroundResult
The role of continuous phase rheology on the stabilization of edible foams: A review
Briceño-Ahumada, Z., Mikhailovskaya, A., & Staton, J. A. (2022) · Physics of Fluids · doi:10.1063/5.0078851 · Cited by 32
Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers
Bilgic, H., & Şensoy, İ. (2022) · Food Structure · doi:10.1016/j.foostr.2022.100302 · Cited by 32

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

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

Influence of hydrocolloids on dough rheology and bread quality

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks