ReviewFoods (Basel, Switzerland)2022
Sorghum Flour Application in Bread: Technological Challenges and Opportunities.
Review 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 10 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
10 citing papers in PubMed.
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation.Foods (Basel, Switzerland) · 2025Article
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions.International journal of food science · 2025Review
- Sorghum and health: An overview of potential protective health effects.Journal of food science · 2024Review
- The Impact of Fermentation on Aflatoxin and Fumonisin Levels in Sorghum Kernels and Flour Used to Prepare Complementary Food in Kerio Valley, Kenya.Food science & nutrition · 2024Article
- Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera.Scientific reports · 2024Article
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.Foods (Basel, Switzerland) · 2023Article
- Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.
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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.