Influence of hydrocolloids on dough rheology and bread quality

Pasting properties of different wheat flour-hydrocolloid systems

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber · Food Hydrocolloids · 1999 · 325 citations

Agriculture, Agronomy, Food Science +12

Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum.

D. D. Christianson, John E. Hodge, Dave Osborne et al. · Europe PMC (PubMed Central) · 1981 · 273 citations

Agriculture, Food Science, Carbohydrate Chemistry +16

Rheology of the breadmaking process

A.H. Bloksma · TNO Repository · 1990 · 236 citations

Agriculture, Food Science, Food Processing +7

A contribution to the study of staling of white bread: effect of water and hydrocolloid

Sylvie Davidou, Martine Le Meste, E. Debever et al. · Food Hydrocolloids · 1996 · 207 citations

Agriculture, Food Science, Cereal Science +10

Methylcellulose as a structure enhancer in bread baking

David A. Bell · Cereal Foods World · 1990 · 109 citations

Agriculture, Food Science, Carbohydrate Chemistry +13