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
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In the citing paper
“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
Citations
Cites
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-citationGelatinization 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
Toufeili, I. A., Dagher, S. M., Shadarevian, S., Noureddine, A., Sarakbi, M. M., & Farran, M. T. (1994) · Cereal Chemistry · Cited by 80
Cited by
Sorted by citations
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
Lazaridou, A., Duță, D. E., Παπαγεωργίου, Μ., Belc, N., & Βiliaderis, C. G. (2006) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.03.032 · Cited by 996
“A possible explanation to this result is that hydrocolloids can improve dough development and gas retention (Rosell et al., 2001) by increasing dough viscosity (Delcour et al.”
BackgroundResultInfluentialEffect of the addition of different fibres on wheat dough performance and bread quality
Wang, J., Rosell, C. M., & de Barber, C. B. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00135-8 · Cited by 694
Self-citationImpact of sourdough on the texture of bread
Arendt, E. K., Ryan, L. A. M., & Bello, F. D. (2006) · Food Microbiology · doi:10.1016/j.fm.2006.07.011 · Cited by 638
Ajila, C. M., Leelavathi, K., & Rao, U. J. S. P. (2007) · Journal of Cereal Science · doi:10.1016/j.jcs.2007.10.001 · Cited by 625
Sudha, M. L., Vetrimani, R., & Leelavathi, K. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.013 · Cited by 569
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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