ReviewFoods (Basel, Switzerland)2021
Clean Label in Bread.
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 16 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
16 citing papers in PubMed.
- The dietary burden of phosphorus and aluminum in ready-to-eat wheat flour tortillas exceeds that of corn tortillas: Implications for patients with chronic kidney disease.Food and humanity · 2026Article
- From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads.Foods (Basel, Switzerland) · 2026Article
- Selected Consumer Behaviours in the Bread Market: Does Dietary Fibre Labelling Influence Consumer Decisions? A Preliminary Study.Nutrients · 2026Article
- Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2026Article
- Co-Fermentation and Genomic Insights into Lactic Acid Bacteria for Enhanced Propionic Acid Production Using a Non-GMO Approach.Foods (Basel, Switzerland) · 2025Article
- A Closer Look at the Potential Mechanisms of Action of Protective Agents Used in the Drying of Microorganisms: A Review.Microorganisms · 2025Review
- Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products.Foods (Basel, Switzerland) · 2025Article
- Investigation ofFood chemistry: X · 2024Article
- Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products.Foods (Basel, Switzerland) · 2024Article
- Active Polysaccharide-Based Films Incorporated with Essential Oils for Extending the Shelf Life of Sliced Soft Bread.Molecules (Basel, Switzerland) · 2024Article
- Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.Foods (Basel, Switzerland) · 2023Article
- Improving the Leavening Effect of Ice like COGels (Basel, Switzerland) · 2023Article
- An Innovative Approach in the Baking of Bread with COFoods (Basel, Switzerland) · 2022Article
- Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension.Foods (Basel, Switzerland) · 2022Review
- A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term "clean label." Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.
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.