Evidence map›Paper›PMID 42382796›Full record

ArticleFood chemistry: X2026

Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses.

Saddam Mustafa, Sundas Hina, Shahid Mahmood, Haiam O Elkatry, Hossam S El-Beltagi, Khaled M A Ramadan, Abdelrahman Ragab Ahmed, Xianfeng Du

Abstract read
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In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

8 authors.

Saddam MustafaSchool of Chemistry, Monash University, Clayton Campus, Melbourne, VIC 3800, Australia.
Sundas HinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
Shahid MahmoodInstitute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan.
Haiam O ElkatryFood and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al Ahsa 31982, Saudi Arabia.
Hossam S El-BeltagiAgricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia.
Khaled M A RamadanCentral Laboratories, Department of Chemistry, King Faisal University, Al Ahsa 31982, Saudi Arabia.
Abdelrahman Ragab AhmedFood and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al Ahsa 31982, Saudi Arabia.
Xianfeng DuKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the effects of substituting 5-15% wheat flour with chickpea starch (CS) in bread formulations, focusing on its impact on the physicochemical properties of the flour matrix, dough rheology, quality attributes, and glycemic index (GI) of the bread. CS incorporation improved the hydration capacity of the flour blend, promoted starch granule swelling and gelatinization through enhanced water availability, and improved dough viscoelasticity. FTIR analysis revealed that CS substitution induced a shift in protein secondary structure from disordered conformations (β-turn and random coil) to more ordered structures (β-sheet and α-helix), indicating enhanced structural stability of the dough protein matrix. However, higher CS substitution levels weakened the gluten matrix, resulting in increased bread firmness and decreased specific volume, baking loss, resilience, and springiness (

Indexed as

Bread quality attributesChickpea starchDough rheologyGlycaemic index

Identifiers

PMID42382796
PMCPMC13316203

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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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.