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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“The volume of cakes was measured using the rape-seed displacement method (Rosell et al., 2001).”
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“, 2004); control the rheology and texture of food products (Rosell et al., 2001); modify starch gelatinization and retrogradation (Lee et al.”
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“They determined that hydrocolloids cause dough stickiness by facilitating augmented water absorption through their hydroxyl groups, which interact with water and form hydrogen bonds (Rosell et al., 2001).”
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“…que presenta buena retención de agua y proporciona estabilidad a la bebida, éste efecto es aprovechado Enfoque UTE, V.6-N.4, Dic.2015, pp.55 - 66 industrialmente para mejorar las propiedades texturales y reológicas de diferentes alimentos (Lee et al., 2002; Rosell et al., 2001; Sandhu et al.2015).”
Background
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“…(Hadfield and Bennett, 1998; Meuser et al., 1994; Ghafari et al., 2013; Cummings , 1994) and other cereals flours as well as gums (GómezDíaz and Navaza, 2003) namely alginate, carrageenan etc (Rosell et al., 2001) to the wheat dough is of interest (Straumite et al., 2010; Raninen et al., 2010).”
Background
The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread
Esmaeilifard, V., Tarzi, B. G., & Nezhad, R. A. (2017) · Journal of Food Biosciences and Technology · Cited by 1
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“This effect may be due to the gradual decrease of extensibility value in wheat flour with Avocado puree (F1) and wheat flour with Avocado powder (F4), this agree with Rosell et al. (2001).”
Background
Improved nutritional and dietary quality of breads
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Background
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“The strategies for decreasing staling of baked products include the use of various enzymes, hydrocolloids, and emulsifiers (Rojas et al., 2001&Rosell et al., 2001).”
Background
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Rathod, J. H. (2008) · Rutgers University Community Repository (Rutgers University) · doi:10.7282/t3vq330g · Cited by 1
“Some hydrocolloids (guar, xanthan, agar, pectin, etc.) absorb up to 6 times their weight in water(Rosell et al. 2001).”
Background
Efeito do congelamento sobre a microestrutura da massa do pão.
Resende, F. D. S. (2011) · doi:10.11606/d.3.2011.tde-04112011-151945 · Cited by 1
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Botha, N. (2014) · UpSpace Institutional Repository (University of Pretoria) · Cited by 1
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Cachaper, K. F. (2005) · VTechWorks (Virginia Tech) · Cited by 1
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Lindén, M. (2012) · Cited by 1
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de Velasco, G., & Carlos, A. (2004) · Cited by 1
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Espeso, B. B. (2017) · doi:10.36443/10259/4515 · Cited by 1
The effects of laccase and xanthan gum on the quality of glutten-free amadumbe bread
Seke, F. (2018) · DUT Open Scholar (Durban University of Technology) · doi:10.51415/10321/3106 · Cited by 1
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Arp, C. G. (2019) · doi:10.35537/10915/76896 · Cited by 1
Application of Dietary Fibre from Agricultural Products in Bread
Liu, Z. (2019) · The Atrium (University of Guelph) · Cited by 1
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“Similar findings were observed by other authors (Rosell et al., 2001; Doxastakis et al., 2002; Sudha et al., 2007).”
Result
Effects of soluble and insoluble fibres on pasting and retrogradation of wheat flour and quality of bread
Bhatta, A. (2020) · doi:10.58837/chula.the.2020.220 · Cited by 1
“They can be used to delay starch retrogradation as well (Rosell et al., 2001; Yildiz et al., 2013).”
Background
Effects of hydrocolloids on pasting behavior and gelling properties of banana flour and its application in bread
Herman, R. (2020) · doi:10.58837/chula.the.2020.219 · Cited by 1
“This may be due to the hydrophilic nature of both hydrocolloids and starch (Rosell et al., 2001).”
Background
Efecto de distintos emulsificantes sobre la microestructura de la masa y su relación con la calidad de productos de panificación
Gómez, A. V. (2011) · doi:10.35537/10915/2667
ผลของไฮโดรคอลลอยดตอสเตลงในขนมปง : Effect of Hydrocolloids on the Bread Staling
ปุณเกษม, น. (2013) · Journal of Food Technology, Siam University
BACTERIAS ÁCIDO LÁCTICAS (BAL) SILVESTRES COLOMBIANAS PRESENTAN PROPIEDADES ADECUADAS PARA LA FABRICACIÓN DE MASA ÁCIDA
León, M. P. Á., Montoya, I. C. O., Motato, K. E., GRANDA, D. M., Carlos, A., Restrepo-Flórez, J. M., Echeverri, S., Valencia, J., & B., L. A. Q. (2006) · Revista Vitae
Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert
Alam, F., Nawab, A., Abbas, T., Kazimi, M. R., & Hasnain, A. (2015) · Journal of Basic & Applied Sciences · doi:10.6000/1927-5129.2015.11.36
“The functional and rheological properties of starch and hydrocolloid mixtures have been extensively reported in literatures [7-13].”
Background
The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated with Sugar
Innun, A., Hayakawa, S., Ogawa, M., & Sun, Y. (2007) · Journal of Biological Sciences · doi:10.3923/jbs.2007.247.254
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Colonetti, V. C. (2012) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
Effect of xanthan and carboxymethyl cellulose gums on some physical and sensory characteristics of baslvq
Roonak, S., & Babak, G. T. (2015)
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“Furthermore, they are known to improve wheat dough stability during proofing (Rosell et al., 2001; Wang et al., 2002).”
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Occurrence, Toxicity And Prevention Of Acrylamide In Model Systems And Baked Products
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Propiedades del comportamiento de hidrocoloides en harina nativa y harina extrusionada de trigo
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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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Influence of hydrocolloids on dough rheology and bread quality

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