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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Background
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BackgroundResultInfluential
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Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids
Ho, L., Aziz, N. A. A., Bhat, R., & Azahari, B. (2013) · CyTA - Journal of Food · doi:10.1080/19476337.2013.806597 · Cited by 23
Functionality of galactomannan extracted from Tunisian carob seed in bread dough
Blibech, M., Maktouf, S., Châari, F., Zouari‐Ellouzi, S., Neifar, M., Besbes, S., & Ellouze‐Ghorbel, R. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-0966-2 · Cited by 23
“According to Rosell et al. (2001), gums are able to modify starch gelatinisation and retard starch retrogradation by interacting with starch components, amylase and amylopectin.”
Background
Effect of xanthan gum on processing and cooking quality of nontraditional pasta
Sandhu, G. K., Şimşek, Ş., & Manthey, F. A. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12813 · Cited by 23
Mechanisms Behind Distiller’s Grains Impact on Wheat Dough and Bread Quality
Roth, M., Döring, C., Jekle, M., & Becker, T. M. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1620-y · Cited by 23
“Due to an increased number of hydroxyl groups, fibre absorbs more water than starch and protein, which allows more interaction with water via hydrogen bonds (Rosell et al. 2001).”
Background
Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough
Nyembwe, P. M., de Kock, H. L., & TAYLOR, J. R. N. (2018) · LWT · doi:10.1016/j.lwt.2018.02.062 · Cited by 23
“The curve configuration ratio (P/L) provides information on the elastic resistance and extensibility balance of flour (Rosell et al., 2001), and relates to the overall bread-making potential of the flour through a combination of dough strength and extensibility.”
Background
Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets
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EFFECT OF TEA POLYSACCHARIDE ADDITION ON THE PROPERTIES OF BREAD MADE FROM TWO FLOURS
Zhou, Y., Wang, D., Wan, X., Zhang, L., DU, X., & Hu, W. (2009) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2008.00312.x · Cited by 22
“In baked goods, hydrocolloids such as guar, xanthan, arabic and locust bean gums, carrageenans, alginates, pectins and cellulose derivatives have been used to improve bread quality (Rosell et al. 2001; Sharadanant and Khan 2003; Guarda et al. 2004).”
Background
OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY
GHORBEL, R. E., Kamoun, A., Neifar, M., & Chaabouni, S. E. (2009) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2008.00270.x · Cited by 22
Rheological Properties of Barley and Flaxseed Composites
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“Products containing β-glucan have numerous functional food applications to reduce fat content and calories in a variety of foods [9]; control the rheology and texture of food products [10]; modify starch gelatinization and retrogradation [11,12]; and also provide freezing/thawing stability [13].”
Background
Sensory, Physico-Chemical and Nutritional Properties of Gluten Free Biscuits Formulated with Quinoa (Chenopodium quinoa Willd.), Foxtail Millet (Setaria italica) and Hydrocolloids
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“The increase in WAC when added hydrocolloids may be due to the presence of hydroxyl groups in the hydrocolloid structure that helps in the retention of higher quantity of water through hydrogen bonding (Rosell et al., 2001).”
Background
Incorporation of Opuntia macrorhiza Engelm. in cake-making: Physical and sensory characteristics
Chahdoura, H., Chaouch, M. A., Chouchéne, W., Chahed, A., Achour, S., Adouni, K., Mosbah, H., Majdoub, H., Flamini, G., & Achour, L. (2017) · LWT · doi:10.1016/j.lwt.2017.12.001 · Cited by 22
Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour
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Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma)
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“[28], higher protein content can result in improved WHC.”
BackgroundInfluential
Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel
Han, Z. T., Long, W. M., Zhang, T. H., Dong, Z. Y., & Yan, J. X. (2022) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2022.10.052 · Cited by 21
Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough
Gharaie, Z., Azizi, M. H., Barzegar, M., & Aghagholizade, R. (2015) · Journal of Texture Studies · doi:10.1111/jtxs.12136 · Cited by 21
The effects of different materials as dough improvers for organic whole wheat bread
Boz, H., Karaoğlu, M. M., Kotancılar, H. G., & Gerçekaslan, K. E. (2010) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2010.02289.x · Cited by 21
Physical properties of sugar cookies containing chia–oat composites
Inglett, G. E., Chen, D., & Liu, S. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6674 · Cited by 21
Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour
Han, L., Zhou, Y., Tatsumi, E., Shen, Q., Cheng, Y., & Li-te, L. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0831-8 · Cited by 21
“This finding might be due to the increase in fiber content from fractions A to D. Fiber with a greater number of hydroxyl groups is more soluble due to hydrogen bonding (Rosell et al. 2001).”
Background
Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality
Mastromatteo, M., Danza, A., Guida, M., & Nobile, M. A. D. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03077.x · Cited by 21
Rheology of Rice Flour Dough with Gum Arabic: Small and Large‐Deformation Studies, Sensory Assessment and Modeling
Shanthilal, J., & Bhattacharya, S. (2015) · Journal of Food Science · doi:10.1111/1750-3841.12941 · Cited by 21
Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature
Cengiz, E., Doğan, M., & Karaman, S. (2013) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2013.01.018 · Cited by 21
Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements
Omer, S. H. S., Hong, J., Zheng, X., & Khashaba, R. A. (2023) · Foods · doi:10.3390/foods12234221 · Cited by 31
Effect of hydrocolloids on physicochemical, sensory and textural properties of reconstructed rice grain by extrusion cooking technology
Ranjbar, S., Basiri, A., Elhamirad, A. H., Sharifi, A., & Chenarbon, H. A. (2018) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-018-9777-5 · Cited by 20
Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
AbuDujayn, A. A., MOHAMED, A. A., Alamri, M. S., Hussain, S., Ibraheem, M. A., Qasem, A. A. A., Shamlan, G. H., & Alqahtani, N. K. (2022) · Molecules · doi:10.3390/molecules28010001 · Cited by 20

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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