ArticleFoods (Basel, Switzerland)2022
Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.
Article in Foods (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
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
5 citing papers in PubMed.
- Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours.Foods (Basel, Switzerland) · 2026Article
- Amaranth Seeds as Lactic Acid Bacteria Fermentation Substrates: Prospects for Metabiotic Foods and Functional Ingredients.Foods (Basel, Switzerland) · 2026Review
- Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity.Foods (Basel, Switzerland) · 2023Article
- Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties.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
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used to prepare doughs with specific water absorption (WA) to get a consistency of 1.1 Nm (WA1) and doughs with WA2 levels higher than 85% to ensure a sufficient amount of water in the system for allowing the hydration of all components of the flours. Different correlations were established between proteins, ash, pentosans, damaged starch, and amylose contents on the one hand, and the capacity of the flour samples to retain different solvents such as sucrose, sodium carbonate and CaCl
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.