Evidence map›Paper›PMID 39803240›Full record

ArticleFood science & nutrition2025

Effect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread.

Masoome Sayadi, Akram Arianfar, Ali Mohamadi Sani, Zahra Sheikholeslami

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. 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.

  1. Effect ofInsects · 2025
    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

4 authors.

Masoome SayadiDepartment of Food Science and Technology, Quchan Branch Islamic Azad University Quchan Iran.
Akram ArianfarDepartment of Food Science and Technology, Quchan Branch Islamic Azad University Quchan Iran.ORCID https://orcid.org/0000-0001-5046-4290
Ali Mohamadi SaniDepartment of Food Science and Technology, Quchan Branch Islamic Azad University Quchan Iran.ORCID https://orcid.org/0000-0001-7175-6524
Zahra SheikholeslamiDepartment of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center AREEO Mashhad Islamic Republic of Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat,

Indexed as

breadLactobacillus plantarumoat floursourdough

Identifiers

PMID39803240
PMCPMC11717015

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.