ArticleFoods (Basel, Switzerland)2023
Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
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 6 papers.
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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.
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Who cites it
6 citing papers in PubMed, 15 citations in OpenAlex.
- Antioxidant Activity of Maillard Reaction Products and Consumer Acceptance of Nurungji Fortified with Sorghum (Foods (Basel, Switzerland) · 2026Article
- Impact of Knife, Disc, and Ball Milling on the Structure and Functionality of Quinoa Flour.Foods (Basel, Switzerland) · 2026Article
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- Consumer Interest in Alternative Grains, Especially Sorghum: A Qualitative Investigation.Foods (Basel, Switzerland) · 2025Article
- Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread.Foods (Basel, Switzerland) · 2025Article
- The correlation of starch composition, physicochemical and structural properties of different sorghum grains.Frontiers in plant science · 2025Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (
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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.