ReviewFoods (Basel, Switzerland)2024
Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges.
Review 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 11 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
11 citing papers in PubMed.
- Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated Approach.Foods (Basel, Switzerland) · 2026Article
- Classification and statistical analysis of the nutritional value of commercially available breads in Romania.BMC nutrition · 2026Article
- Fortification of Wheat Bread with Increasing Levels of Kudzu (Foods (Basel, Switzerland) · 2026Article
- Processing and Valorization of Wheat Bran, Germ and Their Fractions: An Evidence-Graded Review of Composition, Technologies and Applications.Foods (Basel, Switzerland) · 2026Review
- From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads.Foods (Basel, Switzerland) · 2026Article
- Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley-Wheat Blend.Foods (Basel, Switzerland) · 2026Article
- Celiac Disease as a Model of Intestinal Malnutrition: Mechanisms and Nutritional Management.Nutrients · 2025Review
- Effects of Red Lentil Flour Gels on the Development and Rheological Parameters of Dough and Bread Texture.Gels (Basel, Switzerland) · 2025Article
- Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines.Sensors (Basel, Switzerland) · 2025Article
- Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality ofFoods (Basel, Switzerland) · 2025Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance.
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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.