ArticlePlants (Basel, Switzerland)2022
Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.
Article in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
5 citing papers in PubMed.
- Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation.Foods (Basel, Switzerland) · 2024Article
- Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications.Foods (Basel, Switzerland) · 2023Article
- Application of COFoods (Basel, Switzerland) · 2023Article
- Barley in the Production of Cereal-Based Products.Plants (Basel, Switzerland) · 2022Review
- Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies.Foods (Basel, Switzerland) · 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
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (
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Registered trials
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