ArticleFoods (Basel, Switzerland)2025
Enhancing Bread Quality with Steam-Treated Moringa (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences the expansion and sensory qualities of bread. MLP was steamed for 10 min in an electric oven, sieved, and incorporated at a 5% substitution level for wheat flour in bread formulations. SMLP improved the specific loaf volume, increasing it from 2.2 to 4.6 cm
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Registered trials
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