ArticleJournal of food science and technology2020
Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed, 19 citations in OpenAlex.
- Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards.Foods (Basel, Switzerland) · 2026Review
- Rye (Frontiers in nutrition · 2025Review
- The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.Foods (Basel, Switzerland) · 2023Article
- Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility.Foods (Basel, Switzerland) · 2022Article
- Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran.Journal of food science and technology · 2022Article
- Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
Abstract
The goal was to assess the effects of partial replacement of wholemeal rye flour with 30%, 40% and 50% of the high-fibre rye flour (HFRF) on nutritional quality and sensory and physicochemical characteristics of breads. The HFRF supplemented breads (SB30, SB40, SB50) were compared in their nutrients and energy contents, physicochemical and sensory properties, and in vitro digestibility to the control bread (CB). There were no significant differences in shape and volume of loaves, crusts and crumbs appearance, taste and smell of two supplemented breads (SB30 and SB40) and the CB. Compared to the CB, all supplemented breads contained significantly more soluble and insoluble fibre, arabinoxylan and β-glucan, but less available saccharides, including rapidly available glucose. Bread with 40% HFRF (SB40) yielded both, improved nutritional quality and acceptable sensory characteristics comparable to the CB. An in vitro overall digestibility of the SB40 was lower than that of the CB but the losses of dietary fibre and its components after enzymatic digestion were comparable between both breads. In conclusion, rye bread supplemented with 40% of the HFRF had improved nutritional quality and acceptable sensory and physicochemical characteristics and could be considered as an option to commonly consumed wholemeal rye bread.
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What OpenQuestion holds
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.