ReviewJournal of agricultural and food chemistry2024
Challenges to Increasing Dietary Fiber in White Flour and Bread.
Review in Journal of agricultural and food chemistry, 2024. 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
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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
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.
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Who cites it
9 citing papers in PubMed.
- Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.Foods (Basel, Switzerland) · 2026Article
- Wheat in 2025: challenges for sustainable production and consumption.Journal of experimental botany · 2026Review
- Article
- Selected Consumer Behaviours in the Bread Market: Does Dietary Fibre Labelling Influence Consumer Decisions? A Preliminary Study.Nutrients · 2026Article
- Toward an Emerging Public Health Paradigm: Agriculture and Food Production for Health.Foods (Basel, Switzerland) · 2026Article
- Identification of targets for introgression from rye (Frontiers in plant science · 2026Article
- Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality.Foods (Basel, Switzerland) · 2025Article
- Impact of Dietary Fiber on Inflammation in Humans.International journal of molecular sciences · 2025Review
- Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10-15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in grain-utilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.
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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.