ArticleFood hydrocolloids2021
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants.
Article in Food hydrocolloids, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT06508424 (Investigating the Glycaemic and Satiating Capacity of PulseOn® Enriched Foods), which is not on this map. Cited by 17 papers, 1 of them a synthesis that pooled it.
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.
Investigating the Glycaemic and Satiating Capacity of PulseOn® Enriched Foods: a Randomised Control Trial
Who cites it
17 citing papers in PubMed, 1 synthesis or guideline pooled it, 72 citations in OpenAlex.
- Chickpea attenuates postprandial blood glucose responses: a systematic review and meta-analysis.Nutrition journal · 2025Pooled it
- Upper-gastrointestinal tract metabolite profile regulates glycaemic and satiety responses to meals with contrasting structure: a pilot study.Nature metabolism · 2025Trial
- Enhanced secretion of satiety-promoting gut hormones in healthy humans after consumption of white bread enriched with cellular chickpea flour: A randomized crossover study.The American journal of clinical nutrition · 2023Trial
- Effect of high-amyloseFood & function · 2022Trial
- Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses.Food chemistry: X · 2026Article
- The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.Nutrition bulletin · 2026Article
- Thiol-based redox sensing regulates the yellow pigment and antioxidant accumulation and improves the nutritional quality of wheat grains (Frontiers in plant science · 2025Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Effect of Chickpea (Foods (Basel, Switzerland) · 2024Article
- Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking.Heliyon · 2023Article
- How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells.Foods (Basel, Switzerland) · 2023Article
- Substituting Whole Wheat Flour with Pigeon Pea (Foods (Basel, Switzerland) · 2022Article
- Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.Foods (Basel, Switzerland) · 2022Article
- The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.Plants (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
- Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types.Foods (Basel, Switzerland) · 2022Article
- Exploring the Genetic Variability and Potential Correlations Between Nutritional Quality and Agro-Physiological Traits in Kabuli Chickpea Germplasm Collection (Frontiers in plant science · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible wheat starch. Reducing the glycaemic potency of white bread is challenging because the bread-making conditions are mostly conducive to starch gelatinisation. Cellular legume powders are a new source of type 1 resistant starch, where the starch is encapsulated by dietary fibre in the form of intact plant cell walls. The starch in these cell powders is less susceptible to gelatinisation and digestion than starch in conventional legume flours. However, legume cell resilience to baking conditions and the effects of this ingredient on glycaemic responses and product quality are unknown. Here we show that the integrity of cell wall fibre in chickpea powder was preserved on baking and this led to a ~40% reduction in
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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.