The effect of seaweed composite flour on the textural properties of dough and bread

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Engineering, Chemical Engineering, Materials Engineering +12

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 856 citations

Agriculture, Food Science, Food Engineering +11

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

Agriculture, Food Science, Nutritional Sciences +10

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

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

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

Agriculture, Food Science, Food Engineering +12