ArticleFoods (Basel, Switzerland)2023
Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
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Who cites it
2 citing papers in PubMed.
- Prebiotic, probiotic, and postbiotic properties of fermented corn starch and their application in type 2 diabetes management.World journal of diabetes · 2025Review
- Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.
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Registered trials
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