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Cited by 273Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Ribotta, P.D., Pérez, G.T., León, A.E., Añón, M.C.·2004·Food Hydrocolloids
DOI 10.1016/s0268-005x(03)00086-9
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Overview

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Crossref · 10.1016/s0268-005x(03)00086-9

Cites

1 of 1 references verified0 citation errors · 0 not checkable

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Claims other papers make about this one

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  • GG can associate with gluten proteins through hydrogen bonds.

    “This is because GG can associate with gluten proteins through hydrogen bonds and this may also explain the noted change in the dough's structure as seen by SEM.”

    From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Ribotta, Pérez, León, & Añón, 2004

Citations

Cites

Flagged first, then by citations

Research works printed but not linked: 28

  1. Alexander, 1999, Hydrocolloid gums. Part I. Natural products, Cereal Food World, 44, 684
  2. Autio, 1992, Frozen doughs: rheological changes and yeast viability, Cereal Chemistry, 69, 409
  3. Berglund, 1991, Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles, Cereal Chemistry, 68, 105
  4. Davidou, 1996, A contribution to the study of staling of white bread: effect of water and hydrocolloid, Food Hydrocolloids, 10, 375, 10.1016/S0268-005X(96)80016-6 · DOI
  5. Evans, 1986, An investigation of starch/surfactant interactions using viscometry and differential scanning calorimetry, Starch, 38, 227, 10.1002/star.19860380705 · DOI
  6. Giborau, 1994, Rheological behaviour of three biopolymer/water systems, with emphasis on yield stress and viscoelastic properties, Journal of Texture Studies, 25, 119, 10.1111/j.1745-4603.1994.tb01321.x · DOI
  7. Hsu, 1979, Frozen dough. II. Effects of freezing and storing conditions on the stability of yeasted doughs, Cereal Chemistry, 56, 424
  8. Huebner, 1979, Polysaccharide interactions with wheat proteins and flour dough, Cereal Chemistry, 56, 68
  9. Inoue, 1991, Studies on frozen dough. I. Effects of frozen storage and freeze-thaw cycles on baking rheological properties, Cereal Chemistry, 68, 627
  10. Inoue, 1992, Studies on frozen dough. II. Flour quality requirements for bread production from frozen dough, Cereal Chemistry, 69, 423
  11. Inoue, 1995, Studies on frozen doughs. IV. Effect of shortening systems on baking and rheological properties, Cereal Chemistry, 72, 221
  12. Jovanovich, 1992, Effect of water content on the formation and dissociation of the amylose–lipid complex in wheat flour, Journal of Agricultural Food Chemistry, 40, 1789, 10.1021/jf00022a012 · DOI
  13. Kenny, 2001, Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough, Cereal Chemistry, 78, 458, 10.1094/CCHEM.2001.78.4.458 · DOI
  14. Kenny, 1999, Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough, Cereal Chemistry, 76, 421, 10.1094/CCHEM.1999.76.3.421 · DOI
  15. Kline, 1968, Factors affecting the stability of frozen bread doughs. I. Prepared by straight dough method, Baker's Digests, 42, 44
  16. Le Bail, 1999, Influence of storage conditions on frozen French bread dough, Journal of Food Engineering, 39, 289, 10.1016/S0260-8774(98)00167-8 · DOI
  17. Lu, 1999, Effects of prolonged storage at freezing temperatures on starch and baking quality of frozen doughs, Cereal Chemistry, 76, 656, 10.1094/CCHEM.1999.76.5.656 · DOI
  18. Metler, 1993, Effects of emulsifiers and hydrocolloids on whole wheat bread quality: a response surface methodology study, Cereal Chemistry, 70, 373
  19. Metler, 1995, Optimizing of rye bread recipes containing mono-diglyceride, guar gum, and carboxymethylcellulose using a maturograph and an ovenrise recorder, Cereal Chemistry, 72, 109
  20. Neyreneuf, 1991, Preparation of frozen french bread dough with improved stability, Cereal Chemistry, 68, 60
  21. Pisesookbunterng, 1983, Bread staling studies. I. Effect of surfactants on moisture migration from crumb to crust and firmness values of bread crumb, Cereal Chemistry, 60, 298
  22. Ribotta, 2001, Effect of freezing and frozen storage of doughs on bread quality, Journal of Agricultural Food Chemistry, 49, 913, 10.1021/jf000905w · DOI
  23. Ribotta, 2003, Effect of freezing and storage on the gelatinization and retrogradation of amylopectin in bread doughs. An calorimetric analysis, Food Research International, 36, 357, 10.1016/S0963-9969(02)00227-2 · DOI
  24. Ribotta, 2003, The role of yeast in non-fermented frozen dough, Cereal Chemisty, 10.1094/CCHEM.2003.80.4.454 · DOI
  25. Rojas, 1999, Pasting properties of different wheat flour–hydrocolloid systems, Foods Hydrocolloids, 13, 27, 10.1016/S0268-005X(98)00066-6 · DOI
  26. Rojas, 2000, The baking process of wheat rolls followed by cryo scanning electron microscopy, European Food Research Technology, 212, 57, 10.1007/s002170000209 · DOI
  27. Varriano-Marston, 1980, Rheological and structural changes in frozen dough, Baker's Digests, 54, 32
  28. Zobel, 1973, A review of bread staling, Baker's Digests, 47, 52

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Metadata

Authors
Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C.
Affiliations
Universidad Nacional de Córdoba (AR)
Corresponding author
Ribotta, P.D.
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2004-03
Volume
18
Issue
2
Pages
305-313
ISSN
0268-005X (ISSN-L)
DOI
10.1016/s0268-005x(03)00086-9
OpenAlex
W2001633918
Cited by
273
References
1
Citations by year
2026: 2 · 2025: 6 · 2024: 10 · 2023: 13 · 2022: 13 · 2021: 20 · 2020: 14 · 2019: 9 · 2018: 16 · 2017: 11 · 2016: 16 · 2015: 14 · 2014: 18 · 2013: 17 · 2012: 12
FWCI
3.51
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Hydrocolloids (publishedVersion)
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
frozen bread dough, DATEM, guar gum, emulsifiers, dough rheology, starch gelatinization, dough microstructure, frozen storage, bread quality

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