ReviewFoods (Basel, Switzerland)2019
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
26 citing papers in PubMed.
- Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications.Journal of food science · 2025Article
- Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads.Foods (Basel, Switzerland) · 2025Article
- Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis.Foods (Basel, Switzerland) · 2024Article
- Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.Foods (Basel, Switzerland) · 2024Article
- Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix.Scientific reports · 2024Article
- Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.Frontiers in nutrition · 2024Article
- Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners.International journal of food science · 2024Article
- Review
- Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.Foods (Basel, Switzerland) · 2023Article
- Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.Foods (Basel, Switzerland) · 2023Review
- Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage.Plants (Basel, Switzerland) · 2023Article
- Food Industry Views on Pulse Flour-Perceived Intrinsic and Extrinsic Challenges for Product Utilization.Foods (Basel, Switzerland) · 2022Article
- Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.Foods (Basel, Switzerland) · 2022Article
- Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties.Molecules (Basel, Switzerland) · 2022Article
- Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.International journal of food science · 2022Article
- Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design.Food science & nutrition · 2022Article
- Changes in French purchases of pulses during an FAO awareness campaign.Frontiers in nutrition · 2022Article
- Volatile Compounds in Pulses: A Review.Foods (Basel, Switzerland) · 2021Review
- Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.Foods (Basel, Switzerland) · 2021Review
- Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses-thanks to both nutritional and health-promoting features, together with their low environmental impact-satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies-such as the choice of suitable ingredients or (bio)-technological approaches-that counteract the negative effects of including pulses in baked goods.
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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.