ReviewFoods (Basel, Switzerland)2022
Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review.
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 9 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
9 citing papers in PubMed, 36 citations in OpenAlex.
- Fermented Legumes as a Clean-Label Strategy for Shelf-Life Extension of Flatbread Under Modified Atmosphere Packaging: A Pilot-Scale Validation.Foods (Basel, Switzerland) · 2026Article
- The Effects of Die Temperature and Screw Speed on Extruded Pulse Flours and Their Application in Bread Production.Food science & nutrition · 2025Article
- Evaluation of the Functional Properties and Edible Safety of Concocted Xanthii Fructus Protein.Foods (Basel, Switzerland) · 2025Article
- Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review.Journal of food science · 2025Review
- Glycemic impact of cereal and legume-based bakery products: Implications for chronic disease management.Food chemistry: X · 2024Review
- Impact of Ferulated Arabinoxylans from Maize Bran on Farinograph and Pasting Properties of Wheat Flour Blends.Foods (Basel, Switzerland) · 2024Article
- Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts.Foods (Basel, Switzerland) · 2024Article
- Impact of Particle Size on the Physicochemical, Functional, andFoods (Basel, Switzerland) · 2024Article
- Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12-15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread.
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.