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 601–700 of 864

Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
Magabane, I. E. (2017) · UpSpace Institutional Repository (University of Pretoria) · Cited by 6
Comparative Assessment of Matrix Integration Dynamics Between Beetroot Powder and Paste in Wheat‐Based Cupcake Formulations
Agyei‐Poku, B., Amponsah, A. S., Adi, D. D., & Mohammed, B. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70863 · Cited by 8
“The cupcake volume (V, mL) was determined through the rape-seed displacement method as outlined by Rosell et al. (2001).”
Integrated Nutritional, Spectroscopic and Technological Evaluation of Black Oat (Avena strigosa) and White Oat (Avena sativa L.) Cultivars
Cozma, B., Dossa, S., Cozma, A. L., Stoin, D., Lalescu, D. V., Radulov, I., Imbrea, I., Pop, G., Crista, L., Suba, M., et al. (2026) · Molecules · doi:10.3390/molecules31040639 · Cited by 5
“This behavior is typical of refined wheat flours, which are characterized by low dietary fiber content and limited water retention capacity [36].”
THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS
(2024) · Carpathian Journal of Food Science and Technology · doi:10.34302/crpjfst/2024.16.1.14 · Cited by 5
“The increase in moisture content is thought to be related to the constant dough consistency and the water holding capacity of hydrocolloids (Rosell et al., 2001; Guarda et al., 2004).”
The role of water alternatives in bread formulation and its quality; An emerging source of sustainable and cost-effective bakery improvers
Sadeghi, A., Kardooni, Z., Ebrahimi, M., Assadpour, E., & Jafari, S. M. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100733 · Cited by 5
Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development
Galali, Y., Rees, G., & Kuri, V. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-021-05147-9 · Cited by 6
Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles
Zhang, Y., Dong, J., Deng, C., Qian, Y., Zhou, Y., Wang, N. F., & Zhang, Q. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15856 · Cited by 5
Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation
López, Z. G., González, U., & Furlán, L. T. R. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-021-05284-1 · Cited by 5
Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch [pdf]
Giau, T. N., Thủy, N. M., Tien, V. Q., & Tài, N. V. (2023) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2023.1076 · Cited by 5
Formulation of Biscuits Containing Eucheuma Cottonii Powder and Physicochemical Properties Analysis of the Biscuits
Yusup, M. B. M., Samad, N. A., & Zaidel, D. N. A. (2022) · Journal of Bioprocessing and Biomass Technology · doi:10.11113/bioprocessing.v1n1.4 · Cited by 5
“Additionally, Rosell et al. (2001) discover an enhancement in white dough stability during proofing process with adding of hydrocolloids, such as k-carrageenan and sodium alginate.”
Background
Partial Substitution of Wheat Flour with Chempedak (Artocarpus integer) Seed Flour in Bread
Aziz, N. A. A., & Zabidi, M. A. (2011) · Elsevier eBooks · doi:10.1016/b978-0-12-380886-8.10033-9 · Cited by 5
Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough
Ngemakwe, P. N., Roes‐Hill, M. L., & Jideani, V. A. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-1776-5 · Cited by 5
“The stability of oat dough measured by DoughLab improved flour strength, with higher values being related to stronger doughs (Rosell et al. 2001) such as wheat dough as the level of CMC increased from 1 to 2 g.”
Background
Physical Properties of Dough with Bamboo Leaf Powder
Hwang, S.-J. (2011) · Korean Journal of Food Preservation · doi:10.11002/kjfp.2011.18.4.517 · Cited by 5
FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA‐CARRAGEENAN AND GUM ARABIC SOLUTIONS
Abughoush, M. H., Samhouri, M., YASEEN, E. I., & Herald, T. J. (2008) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2008.00324.x · Cited by 5
“The hydrocolloids (gums) have the ability to control both the rheology and texture throughout the stabilization of emulsions, suspensions, foams and starch gelatinization (Rosell et al. 2001).”
Background
A Comparative Study between Response Surface Methodology and Genetic Algorithm in Optimization and Extraction of Leaf Protein Concentrate from Diplazium esculentum of Assam
Deka, S. C., Saha, J., & Chakraborty, S. (2016) · International Journal of Biotechnology for Wellness Industries · doi:10.6000/1927-3037.2016.05.03.5 · Cited by 5
Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage
Poonnakasem, N., Laohasongkram, K., Chaiwanichsiri, S., & Prinyawiwatkul, W. (2018) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13600 · Cited by 5
Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread
Khan, S., Choudhary, S., Pandey, A., Khan, M. K., Kumari, A., Singh, A., & Rustagi, S. (2018) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.6.1.24 · Cited by 6
VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITIONS
Gerardo‐Rodríguez, J. E., Ramírez‐Wong, B., Torres‐Chávez, P. I., Ledesma‐Osuna, A. I., Carvajal‐Millán, E., López‐Cervántes, J., Vásquez-Lara, F., & Silvas‐García, M. I. (2018) · BIOtecnia · doi:10.18633/biotecnia.v21i1.815 · Cited by 5
“It is possible that the protein structure loses its original conformational arrangement and reverted to simpler forms, causing great variation in G’ (Rosell et al., 2001).”
BackgroundInfluential
EFFECT OF CITRUS FIBERS ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES
Mironeasa, S., & Codină, G. G. (2016) · Food and Environment Safety Journal · Cited by 5
DIRECT EFFECT FOOD INGREDIENTS IN BAKERY PRODUCTS TECHNOLOGY
Paymulina, A. V., Kalinina, I. V., Naumenko, N. V., & Potoroko, I. Y. (2018) · Bulletin of the South Ural State University Series Food and Biotechnology · doi:10.14529/food180303 · Cited by 5
Sweet potato staple foods
Mu, T., Zhang, M., Sun, H., & Pérez, I. C. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-813637-9.00010-7 · Cited by 5
FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT
Madkour, A., Allam, M., Fattah, A. A., & Kishk, Y. F. M. (2018) · Arab Universities Journal of Agricultural Sciences · doi:10.21608/ajs.2018.34152 · Cited by 5
Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough
Ma, S., Zhan, J., Wang, Z., Zhou, P., Zhu, Q., & Wang, X. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15546 · Cited by 5
Incorporation of Different Additives into Composite Sorghum-Wheat Flour: Effect on Rheofermentation and Pasting Properties
Dahir, M., Zhu, K., Guo, X., Peng, W. J., & Aboshora, W. (2015) · Cited by 5
EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
El-Gammal, R. E., & Elkewawy, H. (2014) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2014.53231 · Cited by 5
EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES
Ahmed, H. (2013) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2013.71766 · Cited by 5
“Rosell et al., (2001) reported that the differences in water absorption is mainly”
Background
Food technology operations : new vistas
Kopeć, W., & Korzeniowska, M. (2009) · Cited by 5
Processing and Physical Properties of Chia-Oat Hydrocolloids
Inglett, G. E., & Chen, D. (2013) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12190 · Cited by 5
Improvement of gums in physicochemical and rheological properties of barley-fortified saltine cracker dough
Li, J., Hou, G. G., & Chen, Z. (2016) · Cereal Research Communications · doi:10.1556/0806.44.2016.016 · Cited by 5
“Studies showed that hydrocolloids exhibited various effects on starch gelatinization and retrogradation, and their functions were highly dependent on molecular structure, environmental conditions and concentration (Rosell et al. 2001).”
Background
Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough
Fard, M. S. (2017) · Journal of Nutritional Health & Food Engineering · doi:10.15406/jnhfe.2017.06.00220 · Cited by 5
Jakość pieczywa pszennego z udziałem błonnika pokarmowego różnego pochodzenia
Wojciechowicz, A., & Gil, Z. (2009) · Zywnosc-nauka Technologia Jakosc · Cited by 5
Interaction between the seaweed Sargassum filipendula and rice flour in the production of ready-to-eat foods by thermoplastic extrusion
Tagliapietra, B. L., Costa, G. D. N., Reyes, R. S., Nabeshima, E. H., Pinto, C. D. C., de Souza, S. M., Bezerra, J. D. A., Mar, J. M., Sanches, E. A., & Clerici, M. T. P. S. (2025) · Algal Research · doi:10.1016/j.algal.2025.104289 · Cited by 4
Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products
Lee, S. J., Oh, H. J., Jung, J. H., Jeong, E., & Kim, M. (2023) · Food Science and Biotechnology · doi:10.1007/s10068-023-01416-9 · Cited by 4
“Xan-than gum is hydrophilic and can form a network that interacts with water through hydrogen bonding, aiding water absorption (Rosell et al., 2001).”
Prediction of viscoelastic properties of peanut‐based 3D printable food ink
Kadival, A., Mitra, J., Kaushal, M., & Machavaram, R. (2023) · Journal of Texture Studies · doi:10.1111/jtxs.12817 · Cited by 4
Effect of hydrophilic colloids containing resveratrol on dough processing and bread quality
Karki, S., Gasparre, N., Netticadan, T., & Rosell, C. M. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.107796 · Cited by 4
Self-citation
Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids
Jiang, H., Zhang, M., Sun, Y., Bhandari, B., & Wang, X. (2020) · Journal of Food Process Engineering · doi:10.1111/jfpe.13518 · Cited by 4
Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality
KARLIDAĞ, S., Arıcı, M., & Özülkü, G. (2022) · Tekirdağ Ziraat Fakültesi Dergisi · doi:10.33462/jotaf.1022834 · Cited by 4
Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
Haini, N., Lee, J., Ramlah, M. R. G., Sani, S. M., & Mamat, H. (2023) · Food Research · doi:10.26656/fr.2017.7(2).827 · Cited by 4
“The increased SWC could be related to the increase of TDF in HM composite flour which formed hydrogen bonding in the fibre structure (Rosell et al ., 2001).”
Background
IMPACT OF FIBER-RICH FRACTION OF BANANA PEELS AS DIETARY FIBER SOURCE FOR PRODUCTION OF FIBER-ENRICHED COOKIES
Magdy, M., Elsaeidy, S., & El-Nemr, M. (2023) · Zagazig Journal of Agricultural Research · doi:10.21608/zjar.2023.322980 · Cited by 4
“This result is agreed with the findings of (Rosell et al ., 2001; Sudha et al ., 2007; Liu et al ., 2019; Bolek, 2020).”
Result
Grain Processing and Baking Technology
Harshitha, T., Parinitha, A., Gawali, P. P., Adusumilli, S., & Yannam, S. K. (2024) · Springer eBooks · doi:10.1007/978-981-97-3261-6_7 · Cited by 4
Evaluating the effects of acacia gum on physicochemical and sensory properties of dough and bread from wheat flour with different protein content
Hernández‐Figueroa, R. H., López‐Malo, A., & Mani‐López, E. (2025) · International Journal of Food Science & Technology · doi:10.1093/ijfood/vvaf100 · Cited by 4
Effect of Taro (Colocasia esculenta) Starch-Hydrocolloids Mixture on the Physical and Sensory Characteristics of Leavened Bread
Alam, F., Nawab, A., Abbas, T., Kazimi, M. R., & Hasnain, A. (2015) · Journal of Pharmacy and Nutrition Sciences · doi:10.6000/1927-5951.2015.05.01.12 · Cited by 4
“It has already been mentioned that xanthan gum has high hydrophilic ability, so its water absorption value is relatively high as compared to other tested hydrocolloids [11].”
BackgroundResult
Properties of Amaranth Flour With Functional Oat Products
Inglett, G. E., Chen, D., & Liu, S. (2014) · Journal of Food Research · doi:10.5539/jfr.v3n6p1 · Cited by 4
“, 2004); control the rheology and texture of food products (Rosell et al., 2001); modify starch gelatinization and retrogradation (Rojas et al.”
Background
OPPORTUNITIES FOR USING A NEW TYPE OF RAW MATERIAL TO PRODUCE HIGH NUTRITION VALUE PRODUCTS
Shtanko, O. E., Naumenko, N. V., Paimulina, A. V., & Ashmarina, E. A. (2018) · Bulletin of the South Ural State University Series Food and Biotechnology · doi:10.14529/food180205 · Cited by 4
Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen
Nivedita, V., Guruchandran, S., Chakravarthy, M., Antony, U., & Devi, G. N. (2021) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.202000404 · Cited by 4
Valorization of Cereal by Products Extracted Fibre and Potential use in Breadmaking
Châari, F., Zouari‐Ellouzi, S., Belghith‐Fendri, L., Mehdi, Y., Ellouz‐Chaabouni, S., & Ellouz-Ghorbel, R. (2022) · Chemistry Africa · doi:10.1007/s42250-022-00454-w · Cited by 4
“It can be explained likely because the interactions between dietary fibre and proteins [51] or because of the great number of hydroxyl groups existing in the fibre structure, which permit more water interactions through hydrogen holding as was found by Rosell and coworkers [52].”
Background
Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids
Alsaiqali, A., Dizlek, H., & Özer, M. S. (2023) · Chemical Papers · doi:10.1007/s11696-023-02861-w · Cited by 6
“According to Rosell et al (2001), hydrocolloids can improve dough development and gas retention.”
Background
Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality
Hegazy, A., & Ammar, M. H. (2019) · Al-Azhar Journal of Agricultural Research · doi:10.21608/ajar.2019.59703 · Cited by 4
“The differences in water absorption were may be due to the greater number of hydroxyl group which exist in the cauliflower fiber structure and allow more water interaction through hydrogen bonding (Rosell et al., 2001).”
Background
A Study on Applying the Biopolymer (hydroxyethyl methylcellulose) to Prepare Quick Bread Rice Muffins
Kim, J., & Kang, M.-Y. (2012) · 한국식품조리과학회지 · doi:10.9724/kfcs.2012.28.4.423 · Cited by 4
PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE*
Inglett, G. E., Chen, D., Xu, J., & Lee, S. (2012) · Journal of Food Processing and Preservation · doi:10.1111/j.1745-4549.2012.00690.x · Cited by 4
Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil.
Punturug, A., & Netiwaranon, S. (2013) · International Food Research Journal · Cited by 4
Seaweed, Microalgae, and Their Polysaccharides: Food Applications
Venugopal, V. (2011) · CRC Press eBooks · doi:10.1201/b10516-12 · Cited by 4
Relationship Between the Mixolab and Other Devices
Collar, C., & Rosell, C. M. (2013) · Elsevier eBooks · doi:10.1016/b978-1-891127-77-9.50007-8 · Cited by 4
Self-citation
Barley β-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads
Izydorczyk, M. S., & McMillan, T. (2011) · Elsevier eBooks · doi:10.1016/b978-0-12-380886-8.10031-5 · Cited by 4
Functional Additives
Leyn, I. D. (2006) · doi:10.1002/9780470277553.ch12 · Cited by 4
Manufacture
Zhou, W., & Therdthai, N. (2006) · doi:10.1002/9780470277553.ch17 · Cited by 4
Effects of Various Sorghum Flour Particle Sizes on the Properties of Sorghum–Wheat Composite Dough Sheets and Noodles
Omer, S. H. S., Mohamed, H. A., & Zheng, X. (2025) · Processes · doi:10.3390/pr13123840 · Cited by 3
“Furthermore, the incorporation of fine sorghum flour in wheat-based systems demonstrates functional properties analogous to dough-strengthening agents (e.g., hydrocolloids), facilitating both structural stability and network development [39].”
Formulation and Fuzzy Modeling of Viscosity of Orange Beverages Fortified with Carboxymethylcellulose-Whey Protein Isolate Emulsions
Abughoush, M. H., Al-Mahasneh, M. A., Samhouri, M., Al‐Holy, M., & Herald, T. J. (2009) · Cited by 3
The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol
Moreira, R., Chenlo, F., Torres, M. D., & Vázquez, A. R. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-016-1845-4 · Cited by 3
“Although the values of C5 are in the range of those achieved for chestnut (Moreira et al. 2011a) and other gluten-free (Rosell et al. 2001; Torbica et al. 2010) flour doughs prepared at standard mixing temperature in the presence of other non-ionic gelling agents as agar.”
Background
INFLUENCE OF RAW COMPONENTS ON RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF BAKERY PRODUCTS
Науменко, Н. В., & Ashmarina, E. A. (2018) · Bulletin of the South Ural State University Series Food and Biotechnology · doi:10.14529/food180107 · Cited by 3
Elaboración de productos tipo tallarín libres de gluten y evaluación de sus propiedades fisicoquímicas
del Quindío, U., Castaño, M. F., Daniela Correa, G., del Quindío, U., Agudelo-Laverde, L. M., & del Quindío, U. (2019) · Revista U D C A Actualidad & Divulgación Científica · doi:10.31910/rudca.v22.n1.2019.1194 · Cited by 3
Influence of Guar Gum on Texture Profile Analysis and Stress Relaxation Characteristics of Carrot Sponge Cake
Salehi, F., & Kashaninejad, M. (2021) · Journal of Food Biosciences and Technology · Cited by 3
Utilization of Garden Cress Seeds Gum and Arabic Gum As Natural Gums in Improving Rheological, Physical and Sensory Properties of Pan Bread الإستفادة من صمغ حب الرشاد والصمغ العربي کصموغ طبيعية في تحسين الصفات الريولوجية والفيزيائية والحسية لخبز القوالب
Raya, M. A. A., Fahmy, H., Elgamal, R., & ElBendary, S. A. (2021) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2021.204710 · Cited by 3
“So an increase promoted by addition suggests good handling properties and a large dough tolerance at the fermentation stage (Rosell et al., 2001).”
Background
Quality evaluation of powdered ogi produced from maize-sorghum and soybean flour blends in Nigeria
Omah, E. C., Nwaudah, E., Asogwa, I. S., & Eze, C. (2021) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.105.19845 · Cited by 3
Impact of Cress Seed and Basil Gum and HPMC on Physicochemical and Textural Properties of Gluten-Free Bread
Tabrizi, A. S., Salehi, E. A., Arianfar, A., & Sheikholeslami, Z. (2023) · Journal of Agricultural Science and Technology · doi:10.52547/jast.25.1.75 · Cited by 3
Rheological Properties of Wheat Flour when Mixed with Barley Flour
Shetti, S. H. (2023) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1158/11/112018 · Cited by 3
“A high water-absorbing capacity is largely due to the presence of hydroxyl groups, which facilitate additional water interactions via hydrogen bonding [17].”
Background
Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch
Giau, T. N., Thủy, N. M., Tien, V. Q., & Tài, N. V. (2023) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.1076 · Cited by 3
Investigating the possibility of producing bread enriched with activated carbon and brown sugar and its physical, chemical and sensory properties
Haghighat, M., Honarvar, M., & Mooraki, N. (2023) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2023.100733 · Cited by 3
Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents
Sanz, E. D., Sanmartino, T., Campderrós, M. E., & Furlán, L. T. R. (2023) · Journal of Food Science and Technology · doi:10.1007/s13197-023-05862-5 · Cited by 3
Effect of simultaneous use of fibers on the quality attributes of sponge cake by mixture design approach
Moradi, P., Hojjatoleslamy, M., & Ahmadi, S. F. (2025) · Food Hydrocolloids for Health · doi:10.1016/j.fhfh.2025.100203 · Cited by 3
Physicochemical, Rheological, and Structural Changes in Corn Tortilla Chips Partially Substituted by Soy and Opuntia Flour Dehydrated by Infrared Radiation
Amador-Rodríguez, K. Y., Figueroa‐Cárdenas, J. D. D., Tirado‐González, D. N., & Pérez-Cabrera, L. E. (2025) · Journal of Food Processing and Preservation · doi:10.1155/jfpp/9949107 · Cited by 3
STUDY OF THE INFLUENCE OF FOOD INGREDIENTS BASED ON DIHYDROQUERCETIN ON THE RHEOLOGICAL PROPERTIES OF THE BAKERY PRODUCT DOUGH
Kalinina, I. V., Fatkullin, R. I., Ivanova, D., Kiselova-Kaneva, Y. D., & Todorova, M. (2019) · Bulletin of the South Ural State University Series Food and Biotechnology · doi:10.14529/food190103 · Cited by 3
Farklı Oranlarda Gam, Protein ve Emülgatör Kullanımı ve Jelatinizasyonun Pirinç Makarnası Kalitesine Etkisi
Büyükbeşe, D., Oruç‐Emre, E. E., & Kaya, A. (2020) · Akademik Gıda · doi:10.24323/akademik-gida.730113 · Cited by 3
“Hidrokolloidler, nişastaların reolojik ve jelatinizasyon özelliklerini etkilemekte olup, ürünün kararlılığını arttırmak, yapısını modifiye etmek ve işlenmesini kolaylaştırmak için kullanılmıştır [25, 28-33].”
Erişte Üretiminde Modifiye Düşük Glisemik İndeksli Bileşenlerin Kullanımı: Reoloji ve Mikroyapı Özellikleri
Kumar, S. B., & Prabhasankar, P. (2017) · Akademik Gıda · doi:10.24323/akademik-gida.345247 · Cited by 3
Influence of Various Hydrocolloids Addition on Pan Bread Quality
Aboulnaga, E., Ibrahim, F., Youssif, M., & Mohamed, A. H. (2018) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2018.36025 · Cited by 3
Hydrocolloids in wheat breadmaking: traditional and novel uses
Correa, M. J., Arp, C. G., & Ferrero, C. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821048-2.00008-8 · Cited by 3
Interações fisico-quimicas entre amidos de milho e hidrocoloides (gomas guar e xantana) e seus efeitos nas propriedades funcionais
Weber, F. H. (2005) · doi:10.47749/t/unicamp.2005.348428 · Cited by 3
Estudo do congelamento da massa de pão: determinação experimental das propriedades termofísicas e desempenho de panificação.
Matuda, T. G. (2008) · doi:10.11606/t.3.2008.tde-17112008-114317 · Cited by 3
Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos.
Matsuda, L. Y. (2008) · doi:10.11606/d.3.2008.tde-02062008-155730 · Cited by 3
Production and Quality Evaluation of Cupcakes Enriched with Prebiotics
Hussien, H. A., Afify, H. M. N., & Shabib, Z. A. (2023) · Food Technology Research Journal · doi:10.21608/ftrj.2023.328808 · Cited by 2
“( Rossel et al., 2001) reported that the hydroxyl group of the fiber structure allows more water interaction through bonding, which could explain the higher moisture content.”
Background
Effect of probiotic bacteria, phycocyanin and tarragon essential oil on the physiochemical, microbiological, and sensory properties of a mouth freshener tablet
Habibi, F., Nowruzi, B., & Ghane, M. (2025) · Revista Argentina de Microbiología · doi:10.1016/j.ram.2025.04.004 · Cited by 2
Functional role of citrus fiber as an emulsifier in dough rheology, gluten structure formation and bread quality characteristics
Kim, Y., Lee, S. H., Lim, I. K., & Imm, J. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.70133 · Cited by 2
Dietary Azolla meal enhances growth, immune status, and liver health in thin-lip grey mullet (Liza ramada) fingerlings: a sustainable approach to Aquafeed optimization
Toutou, M. M. M., Elkelish, A., Dossouvi, K. M., & Hassan, Y. (2025) · Scientific Reports · doi:10.1038/s41598-025-26124-8 · Cited by 2
“Digestibility varies with species, carbohydrate complexity, source, processing, and temperature 73–75 .”
Grape Leaf Powder as a Green Fortifier in Bread: Effects on Nutritional and Technological Quality.
Cankurtaran‐Kömürcü, T., & Bilgiçli, N. (2026) · Journal of Food Science · doi:10.1111/1750-3841.70926 · Cited by 2
Oat flour in bread manufacturing
Popa, C. N., & Tamba-Berehoiu, R. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821048-2.00010-6 · Cited by 2
Wheat Flour Substitution in Production of Reduced Gluten Pound Cake Using Millets
Moeini, A., Zenoozian, M. S., karajhiyan, H., Rad, A. H. E., & Nia, A. P. (2021) · Food Science and Technology · doi:10.52547/fsct.18.120.12 · Cited by 2
Improving The Physical Stability Of Virgin Olive Oil Mayonnaise
Coskun, M., Argün, S., & Kırtıl, E. (2022) · Journal of Advanced Research in Natural and Applied Sciences · doi:10.28979/jarnas.1097902 · Cited by 2
The function of maltodextrins and ziziphus gum in cake and cake batter
AbuDujayn, A. A., Hussain, S., MOHAMED, A. A., Alamri, M. S., & Ibraheem, M. A. (2023) · Food Science and Technology · doi:10.1590/fst.002923 · Cited by 2
THE IMPACT OF INULIN AND CHIA MUCILAGE ON BISCUIT FORMULA AS A FAT REPLACER
Abdalla, L., Helmy, S. A., & Riyad, Y. (2023) · Egyptian Journal of Chemistry · doi:10.21608/ejchem.2023.194048.7611 · Cited by 2
Prospects of using natural non-conventional raw materials and secondary raw materials in the production of bread of specific purpose
Shokirov, K. J., Kurbanov, M., Атамуратова, Т., & Ниматовна, Х.-З. Л. (2023) · E3S Web of Conferences · doi:10.1051/e3sconf/202339002036 · Cited by 2
Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process
Wei, K., Hu, X., Zheng, X., Li, G., Li, P., Yuan, J., & Xing, C. (2024) · Food Biophysics · doi:10.1007/s11483-024-09842-w · Cited by 2
Chemical, Sensory and Quality Evaluation of Cupcakes with Wheat Flour, Oat Flour and Strawberry Powder
omar, A., Mohamed, E., & Hussien, H. A. (2024) · Food Technology Research Journal · doi:10.21608/ftrj.2024.286715.1070 · Cited by 2
“Rossel et al. (2001) attributed the increased moisture content to the presence of hydroxyl groups in the oat fiber structure.”
Background
Microwave Baking
Keskin, S. Ö., & Şümnü, G. (2024) · Food engineering series · doi:10.1007/978-3-031-51613-9_15 · Cited by 2
Extension shelf life of batte by using hydrocolloids and gamma irradiation
Anwar, M. M., Asael, M., & Nasr, E. H. (2015) · Journal of Radiation Research and Applied Sciences · doi:10.1016/j.jrras.2015.06.008 · Cited by 2
Effects of incorporating different hydrocolloids on sensory characteristics and staling of gluten free bread
Nasim, E., Peyghambardoust, S. H., Azadmard‐Damirchi, S., & Ghanbarzadeh, B. (2010) · Cited by 2
RHEOLOGICAL, CHEMICAL AND FUNCTIONAL IMPACTS OF ALCOHOL INSOLUBLE RESIDUE FROM POTATO PROCESSING BY-PRODUCT ENRICHED BREAD USING RESPONSE SURFACE METHODOLOGY
Iskander, A., El‐Sahy, K. M., & Namir, M. (2021) · Zagazig Journal of Agricultural Research · doi:10.21608/zjar.2021.204545 · Cited by 2
“This result is agreed with the previous findings of Rosell et al. (2001), Sudha et al. (2007), Liu et al. (2019) and Bolek (2020).”
Result
EFFECTS OF OAT AND BARLEY ON SOME BIOCHEMICAL PARAMETERS IN HYPERGLYCEMIC RATS AND THEIR EFFECTS ON PROPERTIES OF DOUGH AND BAKED BREAD
حسن, د. ر. (2016) · مجلة دراسات وبحوث التربية النوعية · doi:10.21608/jsezu.2016.237029 · Cited by 2
Effect of Xanthan Gum Addition on the Quality Characteristics of Nonwheat Cakes Prepared from Acha and Bambara Nut Flour Blend
Chinma, C. E., Ihekoronye, A. I., Mukoro, O. P., & Eke, M. O. (2014) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.12215 · Cited by 2
Effect of tragacanth gum on texture and staling of commercial sponge cake
Azam, H., Javad, K., Mohammad, H., & Molavi, H. (2013) · Journal of Herbal Drugs: International Journal on Medicinal Herbs · Cited by 2
Structural analysis of gluten-free doughs by fractional rheological model
Orczykowska, M., Dziubiński, M., & Owczarz, P. (2015) · Korea-Australia Rheology Journal · doi:10.1007/s13367-015-0005-0 · Cited by 2
“…actually few studies use rheological measurements as a tool to understand mechanical properties of the dough (Gujral et al., 2003; Haque and Morris, 1994; Sivaramakrishnan et al., 2004; Lazaridou et al., 2007; Korus et al., 2009; Gallagher et al., 2004; Rosell et al., 2001; Ziobro et al., 2013).”
Background

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