ReviewFoods (Basel, Switzerland)2021
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Impact of mucilage incorporation into xanthan gum on the physical and textural characteristics of gluten-free bread during short-term storage.Scientific reports · 2026Article
- Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties.Food science & nutrition · 2026Article
- Nutritional and Antioxidant Profile of BrownMolecules (Basel, Switzerland) · 2026Article
- Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties.Frontiers in nutrition · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition.Food science & nutrition · 2026Review
- Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation.Journal of food science · 2026Article
- Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid.Foods (Basel, Switzerland) · 2025Article
- Effects of Indica Black Rice, Konjac Powder and Water on the Quality Characteristics of Gluten-Free Taichung Sen 17 Rice Bread.Foods (Basel, Switzerland) · 2025Article
- Synergistic Effects of Hydrocolloid Combinations on Gluten-Free Batter and Bread Characteristics.Food science & nutrition · 2025Article
- Physicochemical Properties and Sensory Evaluation of Low-Sugar Collagen Jelly Using Fruit and Vegetable Powder.Foods (Basel, Switzerland) · 2025Article
- Optimization of Quinoa-Based Gluten-Free Bread Production Using Microbial Transglutaminase Enzyme and Hydroxypropyl Methyl Cellulose (HPMC) by Response Surface Methodology.Food science & nutrition · 2025Article
- Characterization of Cellulose from Gagome Kelp and Its Effect on Dough, Gluten, and Starch as Novel Bread Improvers.Foods (Basel, Switzerland) · 2025Article
- Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends.Foods (Basel, Switzerland) · 2024Article
- Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- A High Andean Hydrocolloid Extracted by Microatomization: Preliminary Optimization in Aqueous Stability.Polymers · 2024Article
- Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.Foods (Basel, Switzerland) · 2024Article
- Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Registered trials
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