ArticleMolecules (Basel, Switzerland)2021
Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Influence of Healthy Plant-Based Fat Substitutes on the Sensory and Nutritional Properties of Oat-Date Balls.Food science & nutrition · 2025Article
- Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Coconut (Food science & nutrition · 2025Article
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies-a narrative review.Frontiers in nutrition · 2024Review
- Effect of Insoluble Dietary Fiber Extracted from Feijoa (Foods (Basel, Switzerland) · 2023Article
- Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.Foods (Basel, Switzerland) · 2023Article
- Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.Plants (Basel, Switzerland) · 2023Article
- Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.Foods (Basel, Switzerland) · 2022Article
- Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread.Antioxidants (Basel, Switzerland) · 2022Article
- Coconut Palm: Food, Feed, and Nutraceutical Properties.Animals : an open access journal from MDPI · 2022Review
- Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit.Molecules (Basel, Switzerland) · 2022Article
- Nutritional Characterization ofFoods (Basel, Switzerland) · 2022Article
- Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.Foods (Basel, Switzerland) · 2022Article
- Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.Foods (Basel, Switzerland) · 2022Article
- Effect of Spirulina (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50%
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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.