Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

By C. Rosell, E. Santos, C. Collar. 2010

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Influence of potato flour on dough rheological properties and quality of steamed bread (2016, methodology): “The results were supported by the report of Rosell et al. (2010), who found that quinoa flour (12.5–25”
The application of dietary fiber in bread products. (2015, background): “[9], the incorporation of DF into the bread dough system significantly impedes protein association, and influences bread behavior during the cooling and heating processes.”
Understanding the role of hydrocolloids viscosity and hydration in developing gluten-free bread. A study with hydroxypropylmethylcellulose (2017, methodology): “140 According to previous studies (Matos & Rosell, 2013; Rosell et al., 2010), the following Mixolab® 141 parameters that characterise the consistency of the batter during mixing, cooking and cooling phases 142 were collected: initial consistency or first peak (C1, Nm), minimum torque (C2, Nm),…”
Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (2013, methodology): “The presence of different proteins and starches modifies protein–protein interactions and also the starch gelatinization and the gelling processes (Rosell et al. 2007; Marco and Rosell 2008a; Rosell et al. 2010).”