Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
Open accessAbstract
The effect of hydrocolloids addition (0, 25, or 1.5 g/100 g of flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high‐methoxyl pectin (P), locust bean gum (LBG), and a 1:1 mixture of locust bean gum and xanthan gum (LBG+XG) on water absorption was tested by different techniques including farinograph water absorption, water imbibing capacity, SDS sedimentation test, and sucrose solvent retention capacity. The rheological behavior was analyzed through the farinograph parameters and texture profile analysis (TPA). Principal component analysis (PCA) was applied to evaluate the behavior of the different mixtures. Absorption values obtained by different methods were increased by XG and LBG+XG addition, particularly at the highest levels (1–1.5%). Flour‐P mixtures showed the lowest absorption. GG‐added mixtures led to the more stable doughs and P to the less stable ones. Addition of NaCl increased stability in all cases. According to TPA, softer and less cohesive doughs than control were obtained when hydrocolloids were added, both in conditions of water availability and water restriction (except for XG and GG at the highest levels). However, when enough water was added, more variation in textural attributes among doughs could be observed by PCA. No remarkable differences compared with the control were observed in the gluten network, as evaluated by scanning electron microscopy. Hydrocolloid incorporation led to rheological changes in dough; the trend and degree of this effect was affected by the amount of water added and the structure and concentration of the hydrocolloid.
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Some authors have reported a strengthening of dough following the addition of anionic hydrocolloids, such as guar gum, attributed to the formation of an anionic complex between the gum and gluten proteins and the formation of hydrogen bonds.
“Some authors (Linlaud et al.,2009; Ribotta, Ausar, Beltramo, & León, 2005) have reported a strengthening of dough following the addition of anionic hydrocolloids (for example, guar gum). They attributed this result to the formation of an anionic complex between the gum and gluten proteins, as well as the formation of hydrogen bonds.”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Linlaud et al., 2009
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Experimental — accuracy not yet measuredHydrocolloids are able to mimic the gluten properties of gluten-free bread.
“and are able to mimic the gluten properties of gluten-free bread (Ahmed & Thomas, 2018; Linlaud, Puppo, & Ferrero, 2009).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Linlaud, Puppo, & Ferrero, 2009
The paper says hydrocolloids have been used to optimize gluten-free bread formulations (section labeled Abstract; page unavailable). Its Rheology and Microstructure sections examine their effects in wheat dough containing a gluten network. It does not establish that hydrocolloids mimic gluten properties in gluten-free bread. (LLM, conf=0.84)
Experimental — accuracy not yet measuredGG and XG have been shown to support the gluten network.
“Other hydrocolloids, such as GG and XG have been shown to support the gluten network (Correa et al., 2010; Linlaud et al., 2009; Ribotta et al., 2005).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Linlaud et al., 2009
The Rheology of Dough section reports a tendency for GG to strengthen the gluten network, indicated by increased dough stability. It does not report the same effect for XG: the Conclusions say XG did not markedly change stability, and the Rheology section links it to decreased gluten-network cohesion. The supplied passages do not identify page numbers. (LLM, conf=0.88)
Experimental — accuracy not yet measuredHydrocolloid competition with gluten proteins for water is an important element that influences gluten development.
“The hydrocolloids competition with gluten proteins for water is an important element that influences the gluten development.”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Linlaud et al., 2009
Carboxymethyl and hydroxypropylmethyl cellulose have less extensibility and more resistance.
“Studies reported a less extensibility and a more resistance of the carboxymethyl and hydroxylpropilmethyl cellulose (Correa, Añón, & Pérez, 2010; Ferrero 2017; Linlaud et al., 2009; Tavakolipour & Kalbasi-Ashtari, 2006).”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Linlaud et al., 2009
The Abstract and Rheological Characteristics of Dough sections identify the hydrocolloids studied as xanthan gum, guar gum, locust bean gum, pectin, and a locust bean gum–xanthan gum mixture; page numbers were not supplied. Searches for carboxymethyl cellulose, hydroxypropylmethyl cellulose, CMC, HPMC, extensibility, and resistance found no passage reporting the claimed effects for those celluloses. (LLM, conf=0.77)
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Cites
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 · Cited by 866 · see citing works
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Hydrocolloids in wheat breadmaking: A concise review
Ferrero, C. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.11.044 · Cited by 144 · see citing works
Self-citationImproving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67 · see citing works
- Authors
- Linlaud, N. E., Puppo, M. C., & Ferrero, C.
- Affiliations
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (AR)
- Corresponding author
- Ferrero, C.
- ORCID
- Ferrero, C.
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2009-07
- Volume
- 86
- Issue
- 4
- Pages
- 376-382
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W2059596926
- Cited by
- 81
- References
- 1
- Citations by year
- 2026: 8 · 2025: 3 · 2024: 5 · 2023: 5 · 2022: 10 · 2021: 7 · 2020: 6 · 2019: 6 · 2018: 3 · 2017: 4 · 2016: 5 · 2015: 5 · 2014: 2 · 2013: 3 · 2012: 1
- FWCI
- 2.57
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Cereal Chemistry (publishedVersion)
- Conicet (submittedVersion, cc-by-nc-sa)
- Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional de La Plata
- Fondo para la Investigación Científica y Tecnológica
- 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, wheat flour, water absorption, dough rheology, guar gum, xanthan gum, locust bean gum, high methoxyl pectin, dough texture, dough stability, gluten network, sodium chloride
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