ArticleJournal of food science and technology2018
Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
16 citing papers in PubMed, 66 citations in OpenAlex.
- Effect of Polydextrose and Its Complex on the Pasting, Function, and Microstructural Characteristics of Low-Gluten Wheat Dough and Steamed Buns.Gels (Basel, Switzerland) · 2026Article
- Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses.Food chemistry: X · 2026Article
- Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications.NPJ science of food · 2026Article
- The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.Plants (Basel, Switzerland) · 2025Article
- Enhancing wheat β-glucan content through precision crossbreeding: development and evaluation of biofortified lines with improved nutritional and agronomic traits.Frontiers in genetics · 2025Article
- Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread.Food chemistry: X · 2024Article
- Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality.Journal of food science and technology · 2023Article
- Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour.Plants (Basel, Switzerland) · 2023Article
- The role of probiotics and prebiotics in modulating of the gut-brain axis.Frontiers in nutrition · 2023Review
- Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective.Food science & nutrition · 2023Article
- The Influence of Prebiotics on Wheat Flour, Dough, and Bread Properties; Resistant Starch, Polydextrose, and Inulin.Foods (Basel, Switzerland) · 2022Article
- The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.Foods (Basel, Switzerland) · 2022Article
- Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products.Molecules (Basel, Switzerland) · 2022Article
- Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology.Foods (Basel, Switzerland) · 2021Article
- Bovine Milk Fats and Their Replacers in Baked Goods: A Review.Foods (Basel, Switzerland) · 2019Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
White wheat flour is a poor source of dietary fiber. Therefore a demand exists for enrichment of bread with non-digestible prebiotic ingredients that exert health-promoting effects. In this study, the effects of beta-glucan (BG) and resistant starch (RS) on the dough properties and bread-making characteristics were investigated. The water absorption of doughs increased with increasing BG and RS levels. Also, development time and farinograph quality number of BG-enriched doughs remained similar to that of the control while the doughs stability decreased, and all of these values decreased when the RS was added. BG was more effective in increasing the dough softening than RS. The resistance to deformation, energy, maximum resistance and ratio number values; increased with the addition of RS or BG, but their extensibility was decreased in comparison to the control. Formulation containing BG/RS combination showed the best farinograph (development time, stability) and extensograph (resistance and extensibility) parameters. The application of BG and RS had similar effect on specific volume, and moisture content while it caused a decrease in firmness after 5 days of storage.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.