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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“Our results are similar to those reported by Wang et al. (2015) [78] and contrary to Rosell et al. (2001), who reported an increase in aw because the addition of improvers increases the water retention capacity [81].”
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Application in Bakery Products
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Background
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“The effect of sodium alginate, k-carrageenan, xanthan gum and HPMC on bread specific volume, hardness, and moisture content has been evaluated (rosell et al., 2001).”
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“Water absorption increased for the blended flours because fibers typically bind more water compared to main flour components (Rosell et al., 2001).”
Background
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“These results supported the findings of Rosell et al. (2001).”
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“KGM provides diverse functional properties, such as gelling, thickening, stabilising, foaming, and textural enhancing properties by controlling the water molecule mobility (Rosell et al., 2001).”
Background
Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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Self-citation
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“Rosell et al. (2001) reported that the greater number of hydroxyl groups, which exist in the fiber structure, allows more water interaction through hydrogen bonding.”
Background
Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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“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 [11].”
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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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