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 801–864 of 864

Pengaruh Hidrokoloid Pada Mutu Produk Bakeri
Ferdiansyah, M. K. (2019) · AGRISAINTIFIKA Jurnal Ilmu-Ilmu Pertanian · doi:10.32585/ags.v2i2.259
Use of extensigraph in the examination of wheat flours
Boros, N., Varga, M. B., & Győri, Z. (2008) · Acta Agraria Debreceniensis · doi:10.34101/actaagrar/32/3014
REVIEW OF LITERATURE DIFFERENT HYDROCOLLOIDS AS BREAD IMPROVERS AND ANTI STALING AGENTS .
El-sattar, A. A., Gabr, A., & Abdeen, E. (2013) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2013.72117
تحسین الخصائص الریولوجیة ومحتوى المرکبات النشطة حیویا والنشاط المضاد للأکسدة لعجین البسکویت بإضافة مسحوق قشور التین الشوکى
الحسانین, ی. ع. ا. (2018) · مجلة البحوث فی مجالات التربیة النوعیة · doi:10.21608/jedu.2018.104966
Effect of different concentrations of balangu seed gum on the physicochemical, textural and sensory properties of sangak bread enriched with pumpkin powder
Pourmohammadi, O., Ghaboos, S. H. H., & Jafarian, S. (2021) · Food Science and Technology · doi:10.52547/fsct.18.111.189
Rheological properties of dough, functional properties, cooking characterizations and sensory quality of salted noodles fortified with djulis (Chenopodium formosanum) soluble dietary fibre
Li, P., Lu, W., & Huang, D. (2016)
الاستفادة من قشور المانجو والموز لإنتاج الکيک
الخولى, ع. م., خضر, س., & على, ه. (2021) · Mağallaẗ Al-Iqtiṣād Al-Manzilī - Ǧāmiʿaẗ Al-Munūfiyyaẗ · doi:10.21608/mkas.2021.77126.1019
Effects of enzyme-resistant starch obtained from rice starch by autoclaving-retrogradation method on the rheology of bread dough and some chemical properties of bread
Demirekin, A., & Gül, H. (2021) · Pamukkale University Journal of Engineering Sciences · doi:10.5505/pajes.2020.25738
PREDICTION OF THE QUALITY CHARACTERISTICS OF GLUTEN-FREE CORN MUFFINS AS AFFECTED BY THE ADDITION OF SOYBEAN FLOUR AND XANTHAN GUM.
Abd-El-Khalek, M., Sakr, A., & El-Kader, M. A. (2016) · Egyptian Journal of Agricultural Sciences /Egyptian Journal of Agricultural Sciences · doi:10.21608/ejarc.2016.213103
“This slight increase in moisture content was previously reported by Rosell et al. (2001) to be a result of the high capacity of the hydrocolloids to retain water.”
Background
Study of complex systems I―the filler effect as a meso-factor in bread-makingPreprint
KANAMORI, J. (2019) · doi:10.31232/osf.io/zpg4v
OVERVIEW ON THE ADDITIVES USED IN IMPROVEMENT OF DOUGH FLOW BEHAVING CHARACTERISTICS
Ghobadi, E., Kaviyani, M., Khan, M. U., & Shariati, M. A. (2017) · Russian Journal of Agricultural and Socio-Economic Sciences · doi:10.18551/rjoas.2017-01.32
Study of complex systems III—macro-scopic approach on the thermal expansion of deep-fried tofuPreprint
KANAMORI, J. (2019) · doi:10.31232/osf.io/rgqbn
Baking
Manohar, R. S. (2014) · doi:10.1002/9781118406281.ch8
Study of complex systems III—macro-scopic approach on the thermal expansion of deep-fried tofuPreprint
KANAMORI, J. (2019) · doi:10.31232/osf.io/yad8x
The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough
bahrami, N., Zadeh, A. N., & hariri, A. (2022) · Food Science and Technology · doi:10.52547/fsct.19.122.223
Effect of Polysaccharides on the Physical, Rheological and Thermal Properties of a Balanced Canine Food
PRINCIPAL, A., ROSALES-HERNÁNDEZ, J. M., Rosas‐Flores, W., Medrano-Roldán, H., Pámanes-Carrasco, G. A., Herrera-Torres, E., & Reyes-Jáquez, D. (2022) · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology · doi:10.15835/buasvmcn-fst:2021.0026
Aplicación de hidrocoloides en el desarrollo de emulsiones alimentarias saludables y masas no fermentadas para celíacos
Lorenzo, G. (2010) · doi:10.35537/10915/137132
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE
El-Naby, M. A., El-Nemr, S. E., Aboelmaaty, S. M., & Moner, S. (2022) · Zagazig Journal of Agricultural Research · doi:10.21608/zjar.2022.234603
“Carboxymethyl Cellulose CMC had a combined effect with enzymes and emulsifiers on textural properties of both dough and fresh bread, for example, high volume and retarding of staling (Collar et al., 1999; Rosell et al., 2001; Guarda et al., 2004).”
Background
Use of Hydrocolloids to Improve the Texture of Hard and Chewy Foods
NUSSINOVITCH, A., & Hirashima, M. (2022) · Wiley eBooks · doi:10.1002/9781119702139.ch6
Csicsókaliszt-búzaliszt keverékek és ostyák funkciós tulajdonságainak vizsgálata
Pintér, G. (2023) · Jelenkori Társadalmi és Gazdasági Folyamatok · doi:10.14232/jtgf.2023.kulonszam.385-396
Effect of ethanolic extract of Cephalaria syriaca on dough rheological properties from different wheat flour blends: A comparative study with ascorbic acid
Beki̇roğlu, H., Akman, P. K., TOPÇU, Ö., Törnük, F., Karabuga, S. M., Elif Şeyma, U. S. L. U., & Sağdıç, O. (2023) · European Food Science and Engineering · doi:10.55147/efse.1288022
SECTION 27. EFFECT OF XANTHAN ON THE DOUGH STRUCTURE AND ON THE QUALITY OF BREAD FROM SPROUTED WHEAT GRAIN
Самохвалова, О. В., Олійник, С. Г., & Stepankova, G. (2023) · doi:10.30525/978-9934-26-328-6-27
Breads
Gasparre, N., Rosell, C. M., & Malalgoda, M. (2023) · Springer eBooks · doi:10.1007/978-3-031-40308-8_2 · Cited by 1
Self-citation
Optimizing the incorporation rate of xanthan gum in bread-making based on composite flours: The case of wheat-rice mixtures
Sylvestre, L. M. J.-F., Abdou, D., Sow, M. S., Diagne, N. W., & Diouma, D. V. (2024) · World Journal of Advanced Engineering Technology and Sciences · doi:10.30574/wjaets.2024.11.1.0062
Effects of Different High Hydrostatic Pressure and Soaking Solutions on Dough Rheology, Thermo-Mechanical Behaviour and in Vitro Starch Digestibility of Sweet Potato-Wheat BreadPreprint
Azeem, M., Rehman, M. A. U., Rizwan, M., & Saleem, M. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4807954
Quality characteristics of biscuits supplemented with mango kernel and sugar beet molasses ingredients
BARAKAT, B. A., Elsebaie, E. M., Abdelrasoul, E., & ABDELHADY, S. R. (2022) · ROMANIAN BIOTECHNOLOGICAL LETTERS · doi:10.25083/rbl/27.1/3191-3199
Effect of Chickpea, Banana Peel flour and Fenugreek Spice Flour on the Physico-Chemical Properties and Sensory Quality of Wheat Bread: A Review
Alemu, T. T. (2023) · Nutrition and Food Processing · doi:10.31579/2637-8914/135
Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread
Liu, Y., Zhong, S., Wei, X., Fan, M., Cai, M., Wang, Z., & Wang, J. (2024) · Food Science and Human Wellness · doi:10.26599/fshw.2024.9250149 · Cited by 1
“The formation time is the time required for the dough from the beginning of stirring to the maximum consistency, reflecting the speed of the formation of the gluten network [23] .”
BENEFITING FROM FLAX SEEDS AND MILLET IN PRODUCTION OF BREAD FOR CANCER PATIENTS
Bashir, M. M. A., Mohammed, N. I. Z., Shokry, A. M., & Haredy, S. A. (2024) · Egyptian Journal of Desert Research · doi:10.21608/ejdr.2024.285223.1175
“Rosell et al. (2001) notified that the differences in water absorption values are mainly attributed to the hydroxyl groups which are found in the fiber structure which allow more water interactions through hydrogen bond.”
Background
Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley
Furuichi, T., Uno, A., & Tsurunaga, Y. (2024) · Applied Sciences · doi:10.3390/app142411730
Utilization of Artichoke Leaves to Prepare Functional pan bread
(2022) · Middle East Journal of Applied Sciences · doi:10.36632/mejas/2022.12.4.52
Incorporation of sweetener and residue of overripe banana in chocolate cookies: Study on physical, textural, and microstructural characteristics
Ng, Y. V., Ismail, T. A. T., & Ishak, W. R. W. (2025) · International Food Research Journal · doi:10.47836/ifrj.32.1.21
Application of Some Hydrocolloid Additives to Enhance the Quality of Breads Prepared from Frozen Dough
Hoang, T. T., Dang, N. M., & Chau, T. T. (2024) · International Conference on Connected Innovation and Technology (ICCITX) · doi:10.1109/iccitx61791.2024.11070997
Biofortification of Fresh Brown Rice Pasta with Calcium-Rich Green Leafy Vegetables for Enhanced Nutritional Quality
Jongrattanavit, K., & Pinkaew, P. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00535
Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making
Wang, Y., Guk, M., Kim, J.-S., Song, K., Cho, S., & Kim, Y. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101312
Characteristics of potato plant enzymes and their applications in pan bread makingPreprint
Park, S. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5639021
Using hydroxypropyl methylcellulose as a fat substitute in making of healthy sweet while keeping sensory value
Tarawneh, H., Obeidat, H. J., & Al-Najjar, K. A. (2025) · Nutrición clínica y dietética hospitalaria/Nutrición clínica, dietética hospitalaria · doi:10.12873/454al-tarawneh
Effects of Dietary Waste Wet Dates ( Phoenix dactylifera ) on Growth, Feed Utilization, and Health Status of Nile Tilapia, Oreochromis niloticus , and Thin‐Lip Gray Mullet, Liza ramada , in a Polyculture System
Toutou, M. M. M., Elkelish, A., & Soliman, A. A. (2025) · Aquaculture Nutrition · doi:10.1155/anu/4684297
Retracted
FIGURE 4 in Taxonomy of the South American genus Pachypops Gill 1861 (Teleostei: Perciformes: Sciaenidae), with the description of a new species
Casatti, L. (2002) · INFM-OAR (INFN Catania) · doi:10.5281/zenodo.155566
Gluten-free sources for baking industry
Hitlamani, V., & Inamdar, A. A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33345-3.00026-2
Ekzopolisakkaritlerin Gıda Teknolojisinde Kullanımı
Eren, O., & Şakiroğlu, H. (2025) · Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi · doi:10.21597/jist.1688273
Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products
Platon, N., Pârvulescu, O. C., Aruş, V. A., Georgescu, A. M., Silion, M., Miron, A., Muntianu, G., Roșu, A.-M., Iancu, P., & Azzouz, A. (2026) · Foods · doi:10.3390/foods15030413
“This decrease is probably due to a developed secondary hydrocolloid network that limits the availability of water for starch gelation, which causes a decrease in dough viscosity [18,43].”
Formulation raisonnée de biscuits à bénéfice satiété : approches physicochimique, nutritionnelle et sensorielle
Villemejane, C. (2012) · theses.fr (ABES) · doi:10.70675/077bafb9ze821z433bzbd84z50a1a1c63de5
Impact de la composition et des procédés sur la réactivité d’un produit modèle alvéolé de type cake
Bousquières, J. (2017) · doi:10.70675/c3525bc4z1200z4232z9eeezb6a6b776bf25
Amélioration des qualités organoleptiques d'un pain biologique par l'étude et l'optimisation de son levain
Clément, H. (2018) · doi:10.70675/c55db5c4z7e73z4f20z8c9fz5d699e86a5d3
Galactomannan-Rich Ingredients from Caesalpinia Pulcherrima Seeds Reorganize Wheat Bread Microstructure and Enhance Technological and Nutritional Quality
de Sousa, P. B., da Rocha, N. G., Chaves, C. D. C., Freitas, A. K. N., Filho, E. D. G. A., & Zambelli, R. A. (2026) · Food Biophysics · doi:10.1007/s11483-026-10134-8 · Cited by 1
Effect of bee pollen addition on microbial and textural characteristics of rice flour–based gluten-free dough
Bahadorloo, A., Davati, N., & Emamifar, A. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102110
Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads
Singh, M., & Adedeji, A. A. (2026) · Foods · doi:10.3390/foods15101711
“The hydrocolloid blend used in this formulation likely contributed to water immobilization and continuous phase viscosity, while cultivar-specific millet starch properties influenced swelling, hydration and resistance to deformation [16,17,29].”
Optimisation of baking kinetics and quality attributes of pan and cup bread using a customised radiant-convective oven
Gundu, R., Charith Kumar, K., & Datta, A. K. (2026) · Acta Alimentaria · doi:10.1556/066.2026.00072
Hydrogel-encapsulated red vine leaf phenolics and their impact on dicarbonyl compounds in gluten-free muffins
ALDEMİR, S., Özgölet, M., Karasu, S., & Arıcı, M. (2026) · CyTA - Journal of Food · doi:10.1080/19476337.2026.2672840
Sustainable Use of Rapeseed (Brassica napus L.) Meal as a Functional Ingredient in Bread: Impact on Dough Rheology, Nutritional Profile, and Bread Quality
Dossa, S., Argyelan, C., Rinovetz, A., Neagu, C., Stoin, D., Lalescu, D. V., Jianu, C., Radulov, I., Serpe, L., Brinzeu, A., et al. (2026) · Sustainability · doi:10.3390/su18115441
Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties
Gómez-Llorente, H., Castillejo, N., Girón‐Hernández, J., Gentile, P., Fernández‐Segovia, I., Albors, A., Barat, J. M., & Pérez-Esteve, E. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1920486
Effect of amaranth bran incorporation on quality characteristics of pasta
Kulal, R., Roopa, B. S., Sakhare, S. D., & Dharmaraj, U. (2026) · Journal of Food Science and Technology · doi:10.1007/s13197-026-06780-y
Características fisicoquímicas y sensoriales de bizcochos con adición de harinas de cáscara de patata y batata
Borgo, M., Lencina, M., & Larrosa, V. J. (2026) · Revista Española de Nutrición Humana y Dietética · doi:10.14306/renhyd.30.3.2821
Acrylamide mitigation and biscuits quality: multiple beneficial roles of organic acidsPreprint
Faro, E. L., Montevecchi, G., Anceschi, G., Masino, F., & Fava, P. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7019389
ПІДХОДИ ДО ЗМЕНШЕННЯ ЧЕРСТВІННЯ ТА МІКРОБІОЛОГІЧНОГО ПСУВАННЯ ХЛІБОБУЛОЧНИХ ВИРОБІВ
Bilyk, O., Bogachov, I., Капрельянц, Л. В., & Burchenko, L. (2026) · Food Resources · doi:10.31073/foodresources2026-26-10
Calcium alginate hydrogel beads as active fillers for modulating texture and antioxidant stability in green tea cookies
Parvez, S., & Wani, I. A. (2026) · Discover Food · doi:10.1007/s44187-026-01180-9
“The role of alginate as a hydrocolloid in modifying dough flow properties is further supported by published literature [8].”
Electrospun gelatin nanofibers as food-grade carriers for stabilizing tomato pomace phenolics during baking
COŞKUN, A. E. İ., Şümnü, G., & Öztop, M. H. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150911
Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement
Li, X., Huang, R., Li, M., Zhang, L., Qian, X., Sun, B., Ma, S., & Li, L. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113332
Influence of Potato Whole Flour Variety, Processing Type, and Substitution Level on Composite Dough Properties and Noodle Quality
Xiong, Z., Zhang, X., Li, J., Liu, Y., Ruwei, Y., & Chen, A. (2026) · Potato Research · doi:10.1007/s11540-026-10138-4
“Studies on wheat dough have demonstrated that the incorporation of highly hydrophilic components preferentially sequesters water from the gluten phase, leading to increased farino-graphic water absorption and reduced dough stability and a weakened gluten network (Rosell et al. 2001).”
Effects of dry heat and heat-moisture treatment of refined buckwheat core flour on oil content of fried instant noodles: The view from protein structural and microstructure
Wang, J., Zheng, X., Chen, J., Hong, J., Liu, M., Shang, J., Liu, Z., & Liu, C. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120800
Effects of Balangu seed mucilage and plant proteins on the rheological and structural properties of gluten-free bread: A mixture design approach
Aghdaei, S. S. A., Aalami, M., Kashaninejad, M., & Mahoonak, A. S. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113480
Use of starch-modifying enzymes for enhanced bread quality and reduced in vitro starch hydrolysis
Shao, Y., Bechtner, J. D., & Gänzle, M. G. (2026) · Journal of Cereal Science · doi:10.1016/j.jcs.2026.104569
Estudio comparativo de la funcionalidad de diversos derivados de celulosas como agentes estructurales en alimentos libres de gluten
Pinar, Á. L. (2013)

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