ArticleFood science & nutrition2024
Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed, 6 citations in OpenAlex.
- Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation.International journal of molecular sciences · 2026Review
- Propolis as an alternative remedy for the treatment of subclinical mastitis in dairy cows.Frontiers in veterinary science · 2025Article
- Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion.Food science & nutrition · 2024Article
- Optimization of Enzymatic Hydrolysis by Protease Produced fromInternational journal of food science · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to investigate the effect of adding ficin-hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical-chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti-staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4-day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe
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Registered trials
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