ArticleFoods (Basel, Switzerland)2021
The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers.
Article 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 7 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
7 citing papers in PubMed, 14 citations in OpenAlex.
- Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties.Foods (Basel, Switzerland) · 2025Article
- Whole genome sequencing analysis of a novel exopolysaccharide-producingFood chemistry: X · 2025Article
- Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin.Food chemistry: X · 2025Article
- Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review.Foods (Basel, Switzerland) · 2023Review
- Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.Foods (Basel, Switzerland) · 2022Article
- The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.Food science & nutrition · 2022Article
- Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.Frontiers in microbiology · 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
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion 'happy' (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the 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.