Evidence map›Paper›PMID 42125225›Full record

ReviewInternational journal of food science2026

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.

Zaripa Alibekova, Meruert Bayisbayeva, Rosnah Shamsudin, Asem Bakhtybekova, Ravshanbek Alibekov, Zhambul Aimenov

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in International journal of food science, 2026. 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. Review
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

6 authors.

Zaripa AlibekovaFood Chemistry and Biotechnology Scientific-Research Laboratory, M. Auezov South Kazakhstan University, Shymkent, Kazakhstan.ORCID https://orcid.org/0000-0001-5520-0323
Meruert BayisbayevaTechnology of Bread Products and Processing Industries Department, Almaty Technological University, Almaty, Kazakhstan.ORCID https://orcid.org/0000-0002-1172-9281
Rosnah ShamsudinDepartment of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia, upm.edu.my.ORCID https://orcid.org/0000-0003-4849-9675
Asem BakhtybekovaFood Chemistry and Biotechnology Scientific-Research Laboratory, M. Auezov South Kazakhstan University, Shymkent, Kazakhstan.ORCID https://orcid.org/0000-0002-2018-8966
Ravshanbek AlibekovFood Chemistry and Biotechnology Scientific-Research Laboratory, M. Auezov South Kazakhstan University, Shymkent, Kazakhstan.ORCID https://orcid.org/0000-0002-0723-3101
Zhambul AimenovFood Chemistry and Biotechnology Scientific-Research Laboratory, M. Auezov South Kazakhstan University, Shymkent, Kazakhstan.ORCID https://orcid.org/0000-0002-1046-7371

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Currently, creating gluten-free bread comparable with traditional bread remains a major scientific and technological challenge. Gluten is a wheat flour protein complex, mainly gliadins (

Indexed as

doughenzymeshydrocolloidsprocessproteinsqualitystructure

Identifiers

PMID42125225
PMCPMC13159086

What OpenQuestion holds

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LicenceCC BY
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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.