An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.

Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele, Mia Eeckhout

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.Foods (Basel, Switzerland) · 2024
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Celeste VerbekeGhent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.ORCID 0000-0002-9246-6320

Els DebonneGhent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.ORCID 0000-0002-3883-1323

Hannah Van LeirsbergheGhent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.

Filip Van BockstaeleGhent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Food Structure and Function Research Group, Coupure Links 653, 9000 Ghent, Belgium.ORCID 0000-0001-6878-249X

Mia EeckhoutGhent University, Faculty of Bioscience Engineering, Department of Food Technology, Safety and Health, Research Unit Cereal and Feed Technology, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.ORCID 0000-0002-8537-5084

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (-9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.

Indexed as

bread qualitypar-bakingryetexturewheatwhole meal

Identifiers

PMID38254525

DOI10.3390/foods13020224

PMCPMC10814006

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.