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Influence of hydrocolloids on dough rheology and bread quality
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“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
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 Rosell et al., 2001
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Atlaw, T. K. (2015) · International Journal of Nutrition and Food Sciences · doi:10.11648/j.ijnfs.20150401.15 · Cited by 20
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“• W (strain energy or baking strength) (Gómez Pallares et al., 2007; Miralbés, 2004; Rosell et al., 2001).”
BackgroundMethodDhiraj, B., & Prabhasankar, P. (2013) · International Journal of Food Science · doi:10.1155/2013/538070 · Cited by 20
“[16] reported that the differences in water absorption are mainly caused by the greater number of hydroxyl group which exist in the fibre structure and allow more water interaction through hydrogen bonding.”
BackgroundNutritional Evaluation of Cookies Enriched with Beetroot (Beta vulgaris L.) Powder
Ingle, M. P., Nimbalkar, S. S. T. C. A., & Nawkar, R. (2017) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2017.603.214 · Cited by 20
“More hydroxyl groups of cellulose in fiber were able to bind with free water molecules through hydrogen bonding and thus resulting in greater water holding capacity (Rosell et al., 2001).”
BackgroundPhenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase
Both, J., Esteres, V. P., Santetti, G. S., Bressiani, J., Oro, T., Gómez, M., Friedrich, M. T., & Gutkoski, L. C. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9799 · Cited by 20
Recent advances in the production of partially substituted wheat and wheatless bread
Ohimain, E. I. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2362-1 · Cited by 21
Dizlek, H., & Ozer, M. S. (2015) · Cereal Research Communications · doi:10.1556/0806.43.2015.049 · Cited by 20
“Hydrocolloids improve the textural properties of the food in which they are used, retard the retro gradation of starch, improve the retention of moisture in food and maintain the general quality of the product during the storage (Stauffer 1990; Rosell et al. 2001).”
BackgroundResultEffect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten
Jiao, W., Li, L., Fan, P., Zhao, D., Li, B., Rong, H., & Xia, Z. (2019) · Food Biophysics · doi:10.1007/s11483-018-09565-9 · Cited by 19
Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation
Liu, N., Ma, S., Wang, Z., Li, L., Zheng, X., & Wang, X. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15035 · Cited by 19
Ojeda, L., Genevois, C. E., & Busch, V. M. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e17774 · Cited by 19
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Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough
Gugerli, R., Breguet, V., von Stockar, U., & Marison, I. W. (2004) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2003.11.008 · Cited by 19
Ndife, J., Obiegbuna, J. E., & Ajayi, S. I. (2013) · Advance Journal of Food Science and Technology · doi:10.19026/ajfst.5.3395 · Cited by 19
Rheological characterization and biscuit making potential of gluten free flours
Sarabhai, S., Sudha, M. L., & Prabhasankar, P. (2017) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-017-9524-3 · Cited by 19
“[44] reported that hydrocolloids can improve dough development and gas retention by increasing dough viscosity.”
BackgroundMartins, Z. E., Pinho, O., Ferreira, I. M. P. L. V. O., Jekle, M., & Becker, T. M. (2017) · European Food Research and Technology · doi:10.1007/s00217-017-2903-5 · Cited by 19
“Dilution of the gluten content and crumb structure disruption may occur with a thickening of the walls surrounding the gas cells that impair gas retention [48].”
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Hussain, S., MOHAMED, A. A., Alamri, M. S., Ibraheem, M. A., Qasem, A. A. A., Alsulami, T. S., & Ababtain, I. A. (2022) · Molecules · doi:10.3390/molecules27030701 · Cited by 19
“Fluid biopolymers with high molecular weight, such as food hydrocolloids, can be used as functional ingredients for improving product texture, shelf life, and microstructure [1].”
BackgroundAlamri, M. S., MOHAMED, A. A., Hussain, S., Ibraheem, M. A., Qasem, A. A. A., Shamlan, G. H., Hakeem, M. J., & Ababtain, I. A. (2022) · Foods · doi:10.3390/foods11030460 · Cited by 19
“Numerous authors have also reported on the increasing influence of hydrocolloids on bread volume, such as guar gum, cellulose derivative, and locust bean gum [9,12,38,49].”
BackgroundResultInfluentialKumar, K. A., Sharma, G. K., Khan, M. A., & Semwal, A. D. (2015) · Food and Nutrition Sciences · doi:10.4236/fns.2015.69077 · Cited by 20
“The increase in the dough hardness may be due to presence of greater number of hydroxyl groups, which exist in the fiber structure of MGP, allows more water interaction through hydrogen bonding [31].”
BackgroundApplication of Bifidobacterium strains to the breadmaking process
Palacios, M. C., Sanz, Y., Haros, C. M., & Rosell, C. M. (2006) · Process Biochemistry · doi:10.1016/j.procbio.2006.07.002 · Cited by 19
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Pasqualoni, I., Tolve, R., Simonato, B., & Bianchi, F. (2024) · Foods · doi:10.3390/foods13162488 · Cited by 18
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Functional Properties of Teff and Oat Composites
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Sharafi, S., Yousefi, S., & Faraji, A. R. (2017) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2017.06.126 · Cited by 17
Leavened Dough Processing by Supercritical Fluid Extrusion (SCFX)
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MUADIAD, K., & Sirivongpaisal, P. (2021) · Food Science and Technology · doi:10.1590/fst.44620 · Cited by 17
“The fresh roti dough with xanthan had higher G0 and G1 than the roti dough with HPMC and this agrees with the results of previous studies, that G’, which indicates the strength of the dough, decreased with the addition of HPMC (Cai & Singh, 1999; Lorenzo et al., 2009; Mandala, 2005; Rosell et al., 2001).”
BackgroundResultInfluentialEffect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads
Franco, M., & Gómez, M. (2022) · Foods · doi:10.3390/foods11121685 · Cited by 17
“In fact, it agrees with observations made by other researchers who conducted farinographic analysis incorporating hydrocolloids, such as xanthan gum, with similar functionality to psyllium [7,9], psyllium itself, in doughs made with mixtures of corn starch and gluten [27], or wheat flours [28].”
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Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
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“However, the result disagreed with Rosell et al. (2001), who found that xanthan gum addition reduced the Hm of wheat dough.”
ResultEffect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake
Saklani, A., Kaushik, R., Chawla, P., Kumar, N., & Kumar, M. (2021) · International Journal of Food Studies · doi:10.7455/ijfs/10.si.2021.a2 · Cited by 17
“The differences in water absorption are mainly attributed to the greater number of hydroxyl groups which exist in the fiber structure and allow more water interactions through hydrogen bonding (Rosell et al., 2001).”
BackgroundFusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study
Španić, V., Dvojković, K., Babić, J., Drezner, G., & Zdunić, Z. (2021) · Agronomy · doi:10.3390/agronomy11081648 · Cited by 17
“By this analysis, the viscoelastic behavior of the dough was measured [57].”
Li, P., Lu, W., Hsieh, C., Li, T.-C., & Huang, D.-W. (2015) · Journal of Agricultural Science · doi:10.5539/jas.v7n6p84 · Cited by 17
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Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake
Lee, K. Y., Park, S. Y., & Lee, H. G. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02798.x · Cited by 17
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“Water content in combination with other variable could have aggravated an increase in the cone hardness probably due to the moisture loss and thickening of the mix [24,25].”
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Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage
Poonnakasem, N., Laohasongkram, K., & Chaiwanichsiri, S. (2015) · Journal of Food Quality · doi:10.1111/jfq.12167 · Cited by 16
Hammed, A. M., Özsisli, B., & Şimşek, Ş. (2015) · International Journal of Food Properties · doi:10.1080/10942912.2015.1038721 · Cited by 16
“Similarly, previous reports showed that addition of xanthan and guar resulted in increased dough stability due to strengthening-tendency of gluten in flour.([2,5,21]) Also, previous studies showed that addition of LBG led to reduction in dough stability([2]) in agreement with our result.”
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“This is likely caused by the greater number of hydroxyl groups [38].”
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Xylanases: An Overview of its Diverse Function in the Field of Biorefinery
Bhardwaj, N., Agrawal, K., & Verma, P. (2021) · Clean Energy Production Technologies · doi:10.1007/978-981-16-1190-2_10 · Cited by 16
Ashwini, A., Umashankar, K., Rajiv, J., & Prabhasankar, P. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-2028-4 · Cited by 16
“Singh et al. (2005) stated that there was an increase in the fat content of the blend when foxtail, barnyard and finger millet flours increased from 10 to 30 % level.”
BackgroundRheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
Sahari, M. A., Mohammadi, R., & Esfehani, Z. H. (2014) · International Journal of Food Science · doi:10.1155/2014/813286 · Cited by 16
“Various gums have different behaviors in relation to the duration of the show dough [5, 18].”
InfluentialTrends in the development of gluten-free bakery products
Badiu, E. A., Aprodu, I., & Banu, I. (2014) · The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology · Cited by 16
Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality
Ponzio, N. R., Ferrero, C., & Puppo, M. C. (2011) · International Journal of Food Properties · doi:10.1080/10942912.2010.501467 · Cited by 16
“Pectin increased this parameter in both flours, in agreement with results obtained by Rosell et al.[12] with other hydrocolloids.”
ResultGlicerina, V., Balestra, F., Capozzi, F., Rosa, M. D., & Romani, S. (2017) · Journal of Texture Studies · doi:10.1111/jtxs.12311 · Cited by 16
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“The effects of moisture, the presence of ingredients such as hydrocolloids, and the effect of processing conditions, notably mixing, are typical studies performed with small strain oscillatory tests (Faubion and Hoseney 1990; Phan-Thien and Safari-Ardi 1998; Rosell et al. 2001; Campos et al. 1997; Zheng et al. 2000).”
BackgroundEFFECTS OF DIFFERENT ADDITIVES ON RICE CAKE TEXTURE AND CAKE STALING
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“Rosell et al. (2001) found while working with different hydrocolloids that this is likely to be caused by the great number of hydroxyl”
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Nutritionally enhanced wheat flours and breads
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Influence of health based ingredient and its hydrocolloid blends on noodle processing
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Rheological and Storage Effect of Hydrophillic Gums on the Quality of Frozen Dough Pizza
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Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality
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Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread
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Improving the quality of gluten-free products
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Valorization of fruit seed flours: rheological characteristics of composite dough and cake quality
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THE EFFECT OF SOME PROTEIN RICH FLOURS ON FARINOGRAPH PROPERTIES OF THE WHEAT FLOUR
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Effect of okra gum on pasting and rheological properties of cake-batter
Qasem, A. A. A., Alamri, M., MOHAMED, A. A., Hussain, S., Mahmood, K., & Ibraheem, M. A. (2016) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-016-9454-5 · Cited by 13
“Batter viscosity was measured using a Rapid Viscoanalyser (RVA) (Newport Scientific model 4-SA, Warrie wood, Australia) according to the method of [18], with slight modifications.”
BackgroundMethodMeasurement and Interpretation of Batter Rheological Properties
Doğan, H., & Kokini, J. L. (2011) · Elsevier eBooks · doi:10.1016/b978-1-891127-71-7.50020-6 · Cited by 13
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The Prospects and Challenges of Composite Flour for Bread Production in Nigeria
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“Decreasing the extensibility of the dough due to the formation of capable gluten and fibre network led to its higher firmness and speeds up tearing, according to Rosell et al. (2001).”
BackgroundA review of wheat chapatti: Quality attributes and shelf stability parameters
Katyal, M., Thakur, S., Singh, N., Khatkar, B. S., & Shishodia, S. K. (2024) · Food Chemistry Advances · doi:10.1016/j.focha.2024.100736 · Cited by 12
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“Xanthan gum Used as a suspending agent, gelling agent, stabilizer, emulsifier, thickener and to control the rheological properties of dough and flour, extending their shelf-life((70)).”
BackgroundEnzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production
Nguyen, N. D. T., Phan, T. T. H., Trần, T. T. T., Tôn, N. M. N., Vo, T. D. L., & Lê, V. V. M. (2022) · Food Technology and Biotechnology · doi:10.17113/ftb.60.03.22.7474 · Cited by 12
Enhancing arabic bread quality and shelf life stability using bread improvers
Aleid, S. M., AL-Hulaibi, A. A., Abughoush, M. H., & Al-Shathri, A. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1618-x · Cited by 12
“Hydrocolloids gums such as methylcellulose and carboxymethyl cellulose (CMC) are able to retard the migration of moisture to the bread surface and thus retard its staling process during storage (Fennema 1996; Rosel et al. 2001; Gray and Bemiller 2003).”
BackgroundPreparation and characterization of aminoethyl hydroxypropyl methyl cellulose modified with nisin
Fan, L., Hu, J. J., Hu, Z., Peng, M., Wen, H., Li, Y., & Wang, T. (2016) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2016.03.009 · Cited by 12
Sakhare, S. D., & Prabhasankar, P. (2016) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13012 · Cited by 12
Sharma, S., Saxena, D. C., & Riar, C. S. (2018) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-018-9732-5 · Cited by 12
EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH
Raya, M. A., Rabiae, M., El-Shazly, A., & Fadaly, E. E. –. (2014) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2014.53085 · Cited by 12
“The presence of a large number of hydroxyl groups which allow more water interactions through hydrogen bonding plays a major role for more water absorption (Rosell et al. 2001).”
BackgroundTian, S., Wang, F., Luo, M., Yan, F., Ke, D., Hu, C., & Gao, S. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16446 · Cited by 12
Pasting and rheological properties of chia composites containing barley flour
Inglett, G. E., Chen, D., Xu, J., & Lee, S. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12250 · Cited by 12
Incorporating chickpea flour can enhance mixing tolerance and dough strength of wheat flour
Nkurikiye, E., Chen, G., Tilley, M., Wu, X., Zhang, G., Fritz, A. K., & Li, Y. (2023) · Cereal Chemistry · doi:10.1002/cche.10705 · Cited by 11
Reducing the acrylamide concentration in homemade bread processed with L-asparaginase
Calabrese, M., Luca, L. D., Basile, G., Sorrentino, G., Esposito, M., Pizzolongo, F., Verde, G., & Romano, R. (2024) · LWT · doi:10.1016/j.lwt.2024.116770 · Cited by 11
Improvement of Bread Making Properties by the Addition of Alginates
Tabara, A., Miyajima, C., Moki, N., Kasahara, F., & Seguchi, M. (2016) · Food Science and Technology Research · doi:10.3136/fstr.22.145 · Cited by 11
“Rosell et al. (2001a) showed that alginate had a pronounced effect on dough properties, resulting in strengthened dough.”
Background
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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