Effect of HPMC addition on the microstructure, quality and aging of wheat bread

By María E. Bárcenas, C. Rosell. 2005

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Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles (2011, background): “The use of starch alone is sometimes hampered due to their tendency to syneresis, retrogradation and breakdown when subjected to cooking, shear stress and cooling, which can lead to increased hardness and undesirable gels (Bárcenas & Rosell, 2005; Ribotta & Rosell, 2010).”
Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.) (2013, background): “bread doughs improves the texture profile of the crumb, reducing its hardness [30].”
Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose (2017, background): “…allowed managing some 238 important quality characteristics of GF bread such as starch retrogradation (Crockett et al., 2011), 239 moisture migration from crumb to crust and bread staling (Bárcenas & Rosell, 2005; Capriles & 240 Arêas, 2014; Guarda, Rosell, Benedito, & Galotto, 2004).”