The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Effect of Freezing and Frozen Storage of Doughs on Bread Quality
Abstract
The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality. Samples stored in frozen conditions supplemented with diacetyl-tartaric acid ester of monoglycerides, gluten, and guar gum produced breads of greater volume and more open crumb structure than those prepared with the base formulation (without additives). All additives analyzed increased the proof time. Crumb firmness increased with dough frozen storage and bread aging time at 4 degrees C. A decrease in the amount of glutenin subunits of high molecular mass was observed by electrophoresis analysis of the SDS-soluble proteins aggregates extracted from the frozen dough. This result suggested that the protein matrix of bread underwent depolymerization during storage in frozen conditions.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
(1993) · doi:10.1007/978-1-4899-7256-9 · Cited by 138
Cited by
Guar gum: processing, properties and food applications—A Review
Mudgil, D., Barak, S., & Khatkar, B. S. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-011-0522-x · Cited by 1,051
Wang, P., Chen, H., Mohanad, B., Xu, L., Ning, Y., Xu, J., Wu, F., Yang, N., Jin, Z., & Xu, X. (2014) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.01.009 · Cited by 277
Ribotta, P. D., Pérez, G. T., León, A. E., & Añón, M. C. (2004) · Food Hydrocolloids · doi:10.1016/s0268-005x(03)00086-9 · Cited by 273
Self-citationHydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.044 · Cited by 144
Metadata
- Authors
- Ribotta, P. D., León, A. E., & Añón, M. C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-01-06
- Volume
- 49
- Issue
- 2
- Pages
- 913-918
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2071089138
- Cited by
- 190
- References
- 1
- FWCI
- 2.44
- Type
- journal article
- Language
- en
- Open access
- closed
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
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effect of Freezing and Frozen Storage of Doughs on Bread Quality. https://app.cochat.ai/papers/10.1021/jf000905w
- The paper
- Ribotta, P. D., León, A. E., & Añón, M. C. (2001). Effect of Freezing and Frozen Storage of Doughs on Bread Quality. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf000905w
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
