The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-
hydroxyethyl cellulose) on the rheological properties of composite flour dough and final …

The effect of different hydrocolloids (sodium alginate, κ-carrageenan, xanthan gum and
hydroxypropylmethylcellulose) on the rheological properties of the wheat flour dough and …

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat‐pumpkin flour. First …

The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free
formulations based on rice flour, corn starch, and sodium caseinate (control) was studied; …

The effects of different hydrocolloids on chemical composition and cooking quality of
spaghetti based on maize and oat flours were investigated. Rheological and texture …

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to
act as polymeric substances that should mimic the viscoelastic properties of gluten and …

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling,
solubility, and textural improvement. In the bakery products, hydrocolloids were used to …

The objectives of this study were to assess the effect of the addition of different hydrocolloids
on gluten‐free batter properties and bread quality and to obtain information about the …

Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids
used as gluten replacers, as this determines interactions between them and starch, which is …

The effects of four hydrocolloids (guar, xanthan gum, carboxylmethylcellulose (CMC), and
hydroxypropylmethylcellulose (HPMC)) in three concentrations (0.1, 0.5, and 1% w/w flour …