{"id":"https://openalex.org/W2075762091","doi":null,"title":"Influence of hydrocolloids on quality of baked goods","display_name":"Influence of hydrocolloids on quality of baked goods","publication_year":2008,"publication_date":"2008-06-30","ids":{"openalex":"https://openalex.org/W2075762091","mag":"2075762091"},"language":"en","primary_location":{"id":"mag:2075762091","doi":null,"is_oa":false,"landing_page_url":"https://www.food.actapol.net/pub/4_2_2008.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S4210184224","display_name":"Acta Scientiarum Polonorum Technologia Alimentaria","issn_l":"1644-0730","issn":["1644-0730","1898-9594"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","dongbi-d","poland-40","russia-white-list-3"],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Acta Scientiarum Polonorum Technologia Alimentaria","raw_type":null},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5020680739","display_name":"Zlatica Kohajdov\u00e1","orcid":"https://orcid.org/0000-0001-8188-6947","observed_orcids":["https://orcid.org/0000-0001-8188-6947"]},"institutions":[{"id":"https://openalex.org/I110757952","display_name":"Slovak University of Technology in Bratislava","ror":"https://ror.org/0561ghm58","country_code":"SK","type":"education","lineage":["https://openalex.org/I110757952"]}],"countries":["SK"],"is_corresponding":false,"raw_author_name":"Zlatica Kohajdov\u00e1","raw_affiliation_strings":["Slovak University  of Technology in Bratislava"],"raw_orcid":"https://orcid.org/0000-0001-8188-6947","affiliations":[{"raw_affiliation_string":"Slovak University  of Technology in Bratislava","institution_ids":["https://openalex.org/I110757952"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5061436288","display_name":"Jolana Karovi\u010dov\u00e1","orcid":"https://orcid.org/0000-0001-5253-5531","observed_orcids":["https://orcid.org/0000-0001-5253-5531"]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"Jolana Karovi\u010dov\u00e1","raw_affiliation_strings":[],"raw_orcid":"https://orcid.org/0000-0001-5253-5531","affiliations":[]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":1.1891,"has_fulltext":false,"cited_by_count":40,"citation_normalized_percentile":{"value":0.80083805,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":88,"max":98},"biblio":{"volume":"7","issue":"2","first_page":"43","last_page":"49"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.6304000020027161,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.6304000020027161,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.3668999969959259,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.0005000000237487257,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/hydrocolloids","display_name":"hydrocolloids","score":0.9990000128746033},{"id":"https://openalex.org/keywords/bread-improvers","display_name":"bread improvers","score":0.7289999723434448},{"id":"https://openalex.org/keywords/gum-arabic","display_name":"gum arabic","score":0.7879999876022339},{"id":"https://openalex.org/keywords/guar-gum","display_name":"guar gum","score":1.0},{"id":"https://openalex.org/keywords/xanthan-gum","display_name":"xanthan gum","score":1.0},{"id":"https://openalex.org/keywords/dough-rheology","display_name":"dough rheology","score":0.9399999976158142},{"id":"https://openalex.org/keywords/dough-stability","display_name":"dough stability","score":0.7820000052452087},{"id":"https://openalex.org/keywords/water-absorption-capacity","display_name":"water absorption capacity","score":0.9409999847412109},{"id":"https://openalex.org/keywords/bread-volume","display_name":"bread volume","score":0.7120000123977661},{"id":"https://openalex.org/keywords/sensory-acceptance","display_name":"sensory acceptability","score":0.7490000128746033},{"id":"https://openalex.org/keywords/bread-shelf-life","display_name":"bread shelf life","score":0.6859999895095825},{"id":"https://openalex.org/keywords/bread-firmness","display_name":"bread hardness","score":0.9599999785423279}],"concepts":[{"id":"https://openalex.org/C2776725572","wikidata":"https://www.wikidata.org/wiki/Q422071","display_name":"Guar gum","level":2,"score":0.7894287109375},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7558560371398926},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.6999027729034424},{"id":"https://openalex.org/C2780100132","wikidata":"https://www.wikidata.org/wiki/Q410768","display_name":"Xanthan gum","level":3,"score":0.6411854028701782},{"id":"https://openalex.org/C168314062","wikidata":"https://www.wikidata.org/wiki/Q2550696","display_name":"Absorption of water","level":2,"score":0.6256970167160034},{"id":"https://openalex.org/C2781098093","wikidata":"https://www.wikidata.org/wiki/Q85787439","display_name":"Softening","level":2,"score":0.6180989742279053},{"id":"https://openalex.org/C115930662","wikidata":"https://www.wikidata.org/wiki/Q1689021","display_name":"Shelf life","level":2,"score":0.5402071475982666},{"id":"https://openalex.org/C2776081644","wikidata":"https://www.wikidata.org/wiki/Q411030","display_name":"Carboxymethyl cellulose","level":3,"score":0.4707501530647278},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.42737430334091187},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.34335291385650635},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.19772672653198242},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.06886783242225647},{"id":"https://openalex.org/C537181965","wikidata":"https://www.wikidata.org/wiki/Q658","display_name":"Sodium","level":2,"score":0.05556941032409668}],"mesh":[],"locations_count":1,"locations":[{"id":"mag:2075762091","doi":null,"is_oa":false,"landing_page_url":"https://www.food.actapol.net/pub/4_2_2008.pdf","pdf_url":null,"source":{"id":"https://openalex.org/S4210184224","display_name":"Acta Scientiarum Polonorum Technologia Alimentaria","issn_l":"1644-0730","issn":["1644-0730","1898-9594"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["cwts-core","dongbi-d","poland-40","russia-white-list-3"],"host_organization":null,"host_organization_name":null,"host_organization_lineage":[],"host_organization_lineage_names":[],"type":"journal"},"license":null,"license_id":null,"version":null,"is_accepted":false,"is_published":false,"raw_source_name":"Acta Scientiarum Polonorum Technologia Alimentaria","raw_type":null}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.40450000762939453}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":19,"referenced_works":["https://openalex.org/W1997264165","https://openalex.org/W1998807304","https://openalex.org/W2001796616","https://openalex.org/W2014717310","https://openalex.org/W2031024289","https://openalex.org/W2031072758","https://openalex.org/W2053563415","https://openalex.org/W2054173058","https://openalex.org/W2076405267","https://openalex.org/W2082929847","https://openalex.org/W2083452282","https://openalex.org/W2094494564","https://openalex.org/W2107550007","https://openalex.org/W2145128486","https://openalex.org/W2162917980","https://openalex.org/W2187139047","https://openalex.org/W2483157005","https://openalex.org/W2492175368","https://openalex.org/W2520776008"],"related_works":["https://openalex.org/W1998807304","https://openalex.org/W6906415544","https://openalex.org/W2973365698","https://openalex.org/W2389706190","https://openalex.org/W2356464065","https://openalex.org/W3041570858","https://openalex.org/W2359147864","https://openalex.org/W2340689765","https://openalex.org/W2338862775","https://openalex.org/W2953752122"],"abstract_inverted_index":{"The":[0,53],"effect":[1],"of":[2,19,26,32,55,67],"different":[3,71],"hydrocolloids":[4,56,92],"(arabic":[5],"gum,":[6,8],"guar":[7,105],"xanthan":[9],"gum":[10,106],"and":[11,23,45,64,122],"methyl":[12],"2-hydroxyethyl":[13],"cellulose)":[14],"on":[15],"the":[16,58,113],"rheological":[17],"properties":[18],"composite":[20],"flour":[21],"dough":[22,46],"final":[24,68],"quality":[25],"baked":[27],"goods":[28,74],"was":[29],"investigated.":[30],"Addition":[31],"these":[33],"compounds":[34],"concluded":[35],"in":[36,70,112],"higher":[37],"water":[38],"absorption":[39],"capacity":[40],"(from":[41,48],"60.5":[42],"to":[43,50,117],"68.3%)":[44],"stability":[47],"6.5":[49],"14":[51],"min).":[52],"incorporation":[54],"into":[57],"loaves":[59,89],"also":[60],"influenced":[61],"volume,":[62],"cambering":[63],"sensory":[65,121],"acceptance":[66],"products":[69,94],"ways.":[72],"Baked":[73],"shelf":[75],"life":[76],"evaluated":[77],"during":[78],"72":[79],"h":[80],"storage":[81],"period":[82],"through":[83],"bread":[84],"firmness":[85],"values":[86],"showed,":[87],"that":[88],"prepared":[90],"with":[91],"extent":[93],"contained":[95],"celullose":[96],"derivate":[97],"were":[98],"softened":[99],"when":[100],"control":[101],"sample.":[102],"In":[103],"conclusion,":[104],"could":[107],"be":[108],"recommended":[109],"as":[110],"improver":[111],"bread-making":[114],"performance":[115],"owing":[116],"its":[118],"good":[119],"rheological,":[120],"crumb":[123],"softening":[124],"effects.":[125]},"counts_by_year":[{"year":2025,"cited_by_count":1},{"year":2023,"cited_by_count":2},{"year":2022,"cited_by_count":1},{"year":2021,"cited_by_count":2},{"year":2020,"cited_by_count":5},{"year":2019,"cited_by_count":6},{"year":2018,"cited_by_count":3},{"year":2017,"cited_by_count":3},{"year":2016,"cited_by_count":3},{"year":2015,"cited_by_count":3},{"year":2014,"cited_by_count":3},{"year":2013,"cited_by_count":2},{"year":2012,"cited_by_count":3}],"updated_date":"2026-07-23T06:02:39.697066","created_date":"2016-06-24T00:00:00"}
