ReviewFoods (Basel, Switzerland)2021
A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 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
28 citing papers in PubMed.
- Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility.Food science & nutrition · 2026Article
- Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties.Journal of food science · 2026Article
- Valorization ofFoods (Basel, Switzerland) · 2026Article
- Dough Functional Properties and Bread Quality of Stone-Milled Refined Flours in Comparison to Traditional HRS Wheat Flours.Foods (Basel, Switzerland) · 2026Article
- Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread.Food science & nutrition · 2026Article
- FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage.Foods (Basel, Switzerland) · 2026Article
- Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation.Journal of food science · 2026Article
- Effects of Indica Black Rice, Konjac Powder and Water on the Quality Characteristics of Gluten-Free Taichung Sen 17 Rice Bread.Foods (Basel, Switzerland) · 2025Article
- Optimization of Functional Muffins with Germinated Andean Pseudocereal Flours as Partial Wheat Flour Replacers.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology.Foods (Basel, Switzerland) · 2025Article
- Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2025Article
- Optimising White Wheat Bread Fortification with Vitamin DFoods (Basel, Switzerland) · 2025Article
- Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions.Foods (Basel, Switzerland) · 2025Article
- Effects of Low-Allergen Wheat and Bayberry Leaf on Wheat Bread: A Comparison with Commercial Wheat.Foods (Basel, Switzerland) · 2025Article
- Honey as a Sugar Substitute in Gluten-Free Bread Production.Foods (Basel, Switzerland) · 2024Article
- Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread.Molecules (Basel, Switzerland) · 2024Article
- Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.Journal of food science and technology · 2024Article
- Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review.Polymers · 2023Review
- Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm
Indexed as
Identifiers
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.