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Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/app.1507openalex-snapshot

Preparation and physical properties of konjac glucomannan–polyacrylamide blend films

inferredcites →https://doi.org/10.1002/jsfa.7571openalex-snapshot

Beneficial health characteristics of native and hydrolysed konjac ( Amorphophallus konjac ) glucomannan

inferredcites →https://doi.org/10.1016/j.carbpol.2008.05.021openalex-snapshot

Structural characterization and properties of starch/konjac glucomannan blend films

inferredcites →https://doi.org/10.1016/j.foodchem.2004.12.027openalex-snapshot

Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches

inferredcites →https://doi.org/10.1016/j.foodchem.2008.09.016openalex-snapshot

Effect of different β-glucans on the gelatinisation and retrogradation of rice starch

inferredcites →https://doi.org/10.1016/j.foodchem.2015.06.073openalex-snapshot

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

inferredcites →https://doi.org/10.1016/j.foodchem.2017.04.108openalex-snapshot

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

inferredcites →https://doi.org/10.1016/j.foodhyd.2004.04.024openalex-snapshot

Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch☆

inferredcites →https://doi.org/10.1016/j.foodhyd.2006.05.004openalex-snapshot

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

inferredcites →https://doi.org/10.1016/j.foodhyd.2007.06.005openalex-snapshot

Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures

inferredcites →https://doi.org/10.1016/j.foodhyd.2010.09.009openalex-snapshot

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

inferredcites →https://doi.org/10.1016/j.foodhyd.2011.02.018openalex-snapshot

Mechanism of lowering water activity of konjac glucomannan and its derivatives

inferredcites →https://doi.org/10.1016/j.foodhyd.2016.11.044openalex-snapshot

Hydrocolloids in wheat breadmaking: A concise review

inferredcites →https://doi.org/10.1016/j.foodres.2006.09.014openalex-snapshot

Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation

inferredcites →https://doi.org/10.1016/j.foodres.2013.02.002openalex-snapshot

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour

inferredcites →https://doi.org/10.1016/j.ijbiomac.2016.08.064openalex-snapshot

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

inferredcites →https://doi.org/10.1016/j.jfoodeng.2005.04.002openalex-snapshot

Rheological properties of rice starch–xanthan gum mixtures

inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.07.009openalex-snapshot

Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi

inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.12.010openalex-snapshot

Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion

inferredcites →https://doi.org/10.1016/j.lwt.2015.02.008openalex-snapshot

Effect of steaming on the quality characteristics of frozen cooked noodles

inferredcites →https://doi.org/10.1016/j.lwt.2017.09.017openalex-snapshot

Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

inferredcites →https://doi.org/10.1016/j.tifs.2016.03.005openalex-snapshot

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

inferredcites →https://doi.org/10.1016/s0268-005x(01)00107-2openalex-snapshot

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

inferredcites →https://doi.org/10.1016/s0268-005x(03)00107-3openalex-snapshot

Interaction of wheat and rice starches with yellow mustard mucilage

inferredcites →https://doi.org/10.1016/s0963-9969(02)00086-8openalex-snapshot

Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose

inferredcites →https://doi.org/10.1021/jf0725676openalex-snapshot

Disaggregation and Reaggregation of Gluten Proteins by Sodium Chloride

inferredcites →https://doi.org/10.1021/jf1026197openalex-snapshot

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

inferredcites →https://doi.org/10.1021/jf103532xopenalex-snapshot

Effects of Konjac Glucomannan on Putative Risk Factors for Colon Carcinogenesis in Rats Fed a High-Fat Diet

inferredcites →https://doi.org/10.1094/cchem.2003.80.4.396openalex-snapshot

Long‐Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy

inferredcites →https://doi.org/10.1111/ijfs.13311openalex-snapshot

Techno‐functional properties of wheat flour‐resistant starch mixtures applied to breadmaking

inferredcites →https://doi.org/10.1111/ijfs.13554openalex-snapshot

The influence of flaxseed gum on the retrogradation of maize starch

inferredcites →https://doi.org/10.1111/jfpp.14053openalex-snapshot

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Moisture, Rheology and Structure of Deacetylated Konjac Glucomannan-Treated Dough and the Performance of Steamed Bread Under Frozen Storage Times

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Physicochemical and sensory properties of reduced‐fat cookies made from gluten‐free flour incorporated with glucomannan

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inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116163openalex-snapshot

Effects of oligosaccharides, sodium carboxymethyl cellulose and D-allulose on thermomechanical, rheological, fermentation properties of sugar-reduced dough

inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118354openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.fufo.2024.100490openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e18545openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e31501openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.137969openalex-snapshot

Effect of modified trehalose on regulation of gluten protein structure and steamed bread quality

inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.140705openalex-snapshot

Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115941openalex-snapshot

Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.117949openalex-snapshot

Impacts of konjac glucomannan on the physicochemical and compositional properties of gluten with different strengths

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inferred← citeshttps://doi.org/10.1590/fst.95021openalex-snapshot

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