ArticleDiscover food2023
Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors.
Article in Discover food, 2023. 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.
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Who cites it
4 citing papers in PubMed.
- Article
- Prolonged Proofing Modulates the Acrylamide Content, Nutritional and Functional Characteristics of Pumpkin (Foods (Basel, Switzerland) · 2025Article
- The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions.Plants (Basel, Switzerland) · 2025Article
- Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions.International journal of food science · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10-50%) and pumpkin flour (10-40%), baking temperature (150-200 °C) and baking time (15-25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R Graphical Abstract:
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Registered trials
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