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Influence of hydrocolloids on dough rheology and bread quality
847
Citations
15
References
2001
Year
RheologyRheological PropertyDough RheologyFood Quality
Pasting properties of different wheat flour-hydrocolloid systems
J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber
Food Hydrocolloids
Food ChemistryRheologyFood EngineeringGrain QualityFood Structure +2
1999
322
Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum.
D. D. Christianson, John E. Hodge, Dave Osborne, +1
Europe PMC (PubMed Central)
EngineeringPolysaccharideGrain QualityFood ChemistryCellulose Gum +14
1981
273
Rheology of the breadmaking process
A.H. Bloksma
Repository hosted by TU Delft Library (TU Delft)
1990
236
A contribution to the study of staling of white bread: effect of water and hydrocolloid
Sylvie Davidou, Martine Le Meste, E. Debever, +1
Food BiophysicsWhite BreadFood Structure
1996
206
Methylcellulose as a structure enhancer in bread baking
David A. Bell
Cereal Foods World
Food ChemistryBiopolymer GelBiomanufacturingEngineeringWheat Flour +10
109
Hydrocolloids and the search for the "oily grail"
M. Glicksman
Food technology
Oil Spill
1991
85
Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology
Imad Toufeili, Shawky M. Dagher, Sossy Shadarevian, +3
NutritionAlbumen LevelsFood AnalysisAgricultural EconomicsGrain Quality +15
1994
80
Effects of hydrocolloids on processing and qualities of wheat tortillas
Christopher P. Friend, Ralph D. Waniska, Lloyd W. Rooney
OakTrust (Texas A&M University Libraries)
1993
79
Effects of emulsifiers and hydrocolloids on whole wheat bread quality : a response surface methodology study
E. Mettler, W. Seibel
Food ChemistryFood ColloidAgricultural EconomicsGrain QualityFood Quality +4
76
Dough rheological tests
C. E. Walker, J. L. Hazelton
Rheological MeasurementRheological PropertyRheologyDough Rheological TestsRheology Control +1
69
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