{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T01:09:14Z","timestamp":1769908154539,"version":"3.49.0"},"reference-count":52,"publisher":"Elsevier BV","issue":"5","license":[{"start":{"date-parts":[[2011,7,1]],"date-time":"2011-07-01T00:00:00Z","timestamp":1309478400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"name":"Ministerio de Educaci\u00f3n y Ciencia of Spain"},{"DOI":"10.13039\/501100008530","name":"FEDER","doi-asserted-by":"crossref","award":["CTQ 2007-62009\/PPQ"],"award-info":[{"award-number":["CTQ 2007-62009\/PPQ"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Ministerio de Educaci\u00f3n y Ciencia of Spain","award":["AP 2007-04397"],"award-info":[{"award-number":["AP 2007-04397"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Hydrocolloids"],"published-print":{"date-parts":[[2011,7]]},"DOI":"10.1016\/j.foodhyd.2010.12.015","type":"journal-article","created":{"date-parts":[[2011,1,6]],"date-time":"2011-01-06T09:15:58Z","timestamp":1294305358000},"page":"1361-1371","source":"Crossref","is-referenced-by-count":55,"title":["Rheology of commercial chestnut flour doughs incorporated with gelling agents"],"prefix":"10.1016","volume":"25","author":[{"given":"R.","family":"Moreira","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"F.","family":"Chenlo","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"M.D.","family":"Torres","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.foodhyd.2010.12.015_bib1","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1080\/09637480701625630","article-title":"Hydrocolloids in gluten-free breads: a review","volume":"59","author":"Anton","year":"2008","journal-title":"International Journal of Food Sciences and Nutrition"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib2","series-title":"Official methods of analysis","author":"AOAC","year":"1995"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib3","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1006\/jcrs.1998.0190","article-title":"Crumb firming kinetics of wheat breads with anti-staling additives","volume":"28","author":"Armero","year":"1998","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib4","series-title":"Thickening and gelling agents for food","first-page":"1","article-title":"Agar","author":"Armisen","year":"1997"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib5","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.jfoodeng.2004.11.027","article-title":"Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition","volume":"72","author":"B\u00e1rcenas","year":"2006","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib6","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1016\/j.jfca.2006.07.008","article-title":"Lipid and fatty acid profiles of Castanea sativa Mill. Chestnuts of 17 native Portuguese cultivars","volume":"20","author":"Borges","year":"2007","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib7","series-title":"First report on viscosity and plasticity","author":"Burgers","year":"1935"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib8","first-page":"75","article-title":"Gluten free breads using rice flour and hydrocolloid gums","volume":"56","author":"Cato","year":"2004","journal-title":"Food Australia"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib9","first-page":"513","article-title":"Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum","volume":"58","author":"Christianson","year":"1981","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib10","series-title":"Food polysaccharides and their applications","first-page":"123","article-title":"Cellulose and cellulose derivatives","author":"Coffey","year":"1995"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib11","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1177\/1082013207078341","article-title":"Rheological behavior of formulated bread doughs during mixing and heating","volume":"13","author":"Collar","year":"2007","journal-title":"Food Science Technology International"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib12","doi-asserted-by":"crossref","first-page":"780","DOI":"10.1016\/j.foodres.2009.11.016","article-title":"Effect of modified celluloses on dough rheology and microstructure","volume":"43","author":"Correa","year":"2010","journal-title":"Food Research International"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib13","doi-asserted-by":"crossref","first-page":"417","DOI":"10.1016\/0095-8522(65)90022-X","article-title":"Rheology of non-Newtonian fluids: a new flow equation for pseudoplastic systems","volume":"20","author":"Cross","year":"1965","journal-title":"Journal of Colloid Science"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib14","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1590\/S1516-89132001000100010","article-title":"Characterization of chestnut (Castanea sativa, Mill) starch for industrial utilization","volume":"44","author":"Demiate","year":"2001","journal-title":"Brazilian Archives of Biology and Technology"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib15","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1016\/j.jfoodeng.2009.08.004","article-title":"Rheological properties of gluten-free bread formulations","volume":"96","author":"Demirkesen","year":"2009","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib16","series-title":"Carbohydrates in food","first-page":"283","article-title":"Gums and hydrocolloids: functional aspects","author":"Doublier","year":"1996"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib17","doi-asserted-by":"crossref","first-page":"638","DOI":"10.1094\/CCHEM.1999.76.5.638","article-title":"Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties","volume":"76","author":"Edwards","year":"1999","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib18","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1007\/s003970000147","article-title":"Viscoelastic properties of durum wheat and common wheat dough of different strengths","volume":"40","author":"Edwards","year":"2001","journal-title":"Rheological Acta"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib19","first-page":"252","article-title":"Effects of hydrocolloids on processing and qualities of wheat tortillas","volume":"70","author":"Friend","year":"1993","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib20","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/S0040-6031(99)00472-4","article-title":"Structural change of xanthan gum in association in aqueous solution","volume":"352\u2013353","author":"Fujiwara","year":"2000","journal-title":"Thermochimica Acta"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib21","doi-asserted-by":"crossref","first-page":"214","DOI":"10.1016\/S0268-005X(03)00080-8","article-title":"Different hydrocolloids as bread improvers and antistaling agents","volume":"18","author":"Guarda","year":"2004","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib22","doi-asserted-by":"crossref","first-page":"3814","DOI":"10.1021\/jf034112w","article-title":"Effect of cyclodextrinase on dough rheology and bread quality from rice flour","volume":"51","author":"Gurjal","year":"2003","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib23","volume":"Vol. 173","author":"ICC Standard Methods","year":"2008"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib24","series-title":"Food stabilisers, thickeners and gelling agents","author":"Imeson","year":"2010"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib25","series-title":"The Annals of the University Dunarea de Jos of Galati Fascicle VI \u2013 Food Technology","first-page":"25","article-title":"Rheological behavior of different wheat varieties","volume":"Vol. XXXII","author":"Iuliana","year":"2009"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib26","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1007\/s00217-007-0757-y","article-title":"Utilization of Mixolab\u00ae to predict the suitable of flours in terms of cake quality","volume":"227","author":"Kahraman","year":"2008","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib27","first-page":"70","article-title":"Effects of gums, fats and glutens adding on processing and quality of milled rice bread","volume":"29","author":"Kang","year":"1997","journal-title":"Korean Journal of Food Science and Technology"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib28","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/j.tca.2003.08.002","article-title":"Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose","volume":"411","author":"Kobylanski","year":"2004","journal-title":"Thermochimica Acta"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib29","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.jfoodeng.2006.03.032","article-title":"Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations","volume":"79","author":"Lazaridou","year":"2007","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib30","series-title":"Handbook of food engineering practice","first-page":"489","article-title":"Dough processing systems","author":"Levine","year":"1997"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib31","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1016\/j.foodres.2009.03.014","article-title":"Fundamental studies on the reduction of salt on dough and bread characteristics","volume":"42","author":"Lynch","year":"2009","journal-title":"Food Research International"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib32","doi-asserted-by":"crossref","first-page":"291","DOI":"10.1016\/j.jfoodeng.2004.03.020","article-title":"Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids","volume":"66","author":"Mandala","year":"2005","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib33","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/j.jfoodeng.2003.10.018","article-title":"Xanthan and locust bean gums influence on the rheological and structure of a white model-sauce","volume":"64","author":"Mandala","year":"2004","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib34","doi-asserted-by":"crossref","first-page":"1205","DOI":"10.1007\/s00217-008-0838-6","article-title":"Breadmaking performance of protein enriched, gluten-free breads","volume":"227","author":"Marco","year":"2008","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib35","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/S0889-1575(03)00093-0","article-title":"HPLC determination of sugars in varieties of chestnut fruits from Galicia (Spain)","volume":"17","author":"M\u00edguez-Bern\u00e1rdez","year":"2004","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib36","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1016\/j.jfoodeng.2010.04.009","article-title":"Influence of the particle size on the rheological behavior of chestnut flour doughs","volume":"100","author":"Moreira","year":"2010","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib37","doi-asserted-by":"crossref","first-page":"1549","DOI":"10.1007\/s00217-008-0879-x","article-title":"Predicting the cookie quality of flours by using Mixolab\u00ae","volume":"227","author":"Ozturk","year":"2008","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib38","doi-asserted-by":"crossref","first-page":"1523","DOI":"10.1007\/s00217-008-0875-1","article-title":"Comparison of rheological, fermentative and baking properties of gluten free dough formulations","volume":"227","author":"Pruska-Kedzior","year":"2008","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib39","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1016\/j.jfoodeng.2004.02.030","article-title":"Flow behavior of chickpea (Cicer arietinum L.) flour dispersions: effect of additives","volume":"65","author":"Ravi","year":"2004","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib40","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/S0268-005X(98)00066-6","article-title":"Pasting properties of different wheat flour-hydrocolloid systems","volume":"13","author":"Rojas","year":"1999","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib41","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1016\/j.foodhyd.2006.05.004","article-title":"Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab","volume":"21","author":"Rosell","year":"2007","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib42","doi-asserted-by":"crossref","first-page":"1092","DOI":"10.1016\/j.foodhyd.2006.08.003","article-title":"Interaction of hydroxypropylmethylcellulose with glutn proteins: small deformation properties during thermal treatment","volume":"21","author":"Rosell","year":"2007","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib43","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/S0268-005X(00)00054-0","article-title":"Influence of hydrocolloids on dough rheology and bread quality","volume":"15","author":"Rosell","year":"2001","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib44","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.jcs.2004.12.008","article-title":"Shear and extensional properties of bread doughs affected by their minor components","volume":"42","author":"Rouill\u00e9","year":"2005","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib45","doi-asserted-by":"crossref","first-page":"780","DOI":"10.1016\/j.foodhyd.2005.07.009","article-title":"Dynamic rheological characteristics of wheat flour\u2013water doughs. Effect of adding NaCl, sucrose and yeast","volume":"20","author":"Salvador","year":"2006","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib46","doi-asserted-by":"crossref","first-page":"898","DOI":"10.1016\/j.carbpol.2009.10.016","article-title":"Novel modified starch\u2013xanthan gum hydrogels for controlled drug delivery: synthesis and characterization","volume":"79","author":"Shalviri","year":"2010","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib47","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1111\/j.1745-4549.2008.00283.x","article-title":"Effect of sugar and gums on the pasting properties of cassava starch","volume":"33","author":"Sharma","year":"2009","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib48","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/S0260-8774(03)00169-9","article-title":"Rheological properties of rice dough for making rice bread","volume":"62","author":"Sivaramakrishnan","year":"2004","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib49","series-title":"Rheological methods in food process engineering","author":"Steffe","year":"1996"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib50","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1111\/j.1745-4603.2009.00175.x","article-title":"Influence of hydroxypropyl methylcellulose on the rheological and microstructural characteristics of whole wheat flour dough and quality of puri","volume":"40","author":"Sudha","year":"2009","journal-title":"Journal of Texture Studies"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib51","series-title":"Handbook of hydrocolloids","first-page":"103","article-title":"Xanthan gum","author":"Sworn","year":"2000"},{"key":"10.1016\/j.foodhyd.2010.12.015_bib52","series-title":"Handbook of industrial water soluble polymers","author":"Williams","year":"2007"}],"container-title":["Food Hydrocolloids"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0268005X10002985?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0268005X10002985?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,5,6]],"date-time":"2020-05-06T21:38:51Z","timestamp":1588801131000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0268005X10002985"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,7]]},"references-count":52,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2011,7]]}},"alternative-id":["S0268005X10002985"],"URL":"https:\/\/doi.org\/10.1016\/j.foodhyd.2010.12.015","relation":{},"ISSN":["0268-005X"],"issn-type":[{"value":"0268-005X","type":"print"}],"subject":[],"published":{"date-parts":[[2011,7]]}}}