ArticleFood chemistry: X2026
Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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
1 citing paper in PubMed.
- Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics.Food science & nutrition · 2026Article
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Authors and funding
4 authors.
Funding
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Abstract
This study aimed to develop bread fortified with dietary fiber and protein using spent coffee grounds (SCG) and soy protein isolate and to analyze the effects of SCG addition on bread quality and microstructure. The addition of SCG led to a significant reduction in both the volume and specific volume of bread. Scanning electron microscopy revealed the development of a denser and more irregular crumb structure, with smaller cells and thicker cell walls observed at higher SCG levels. Texture profile analysis showed increased hardness and chewiness in samples with higher SCG addition, reflecting reduced crumb porosity. A 15% addition of SCG led to 7.1%, 10.7%, and over 40-fold increases in crude protein, crude ash, and crude fiber content, respectively, compared to the control. Sensory evaluation showed that breads containing 1-5% SCG exhibited comparable acceptability to the control, with some panelists preferring the enhanced coffee aroma and flavor complexity.
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