Comparative Analysis of Pretreatment Methods for High-Content Red Kidney Bean Bread: Effects on Processing Characteristics and Bread Quality.

Jiajia Zhao, Xiangting Hou, Tingting Li, Waleed Al-Ansi, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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.

Jiajia ZhaoCulinary Science and Technology Department, Jiangsu College of Tourism, 88 Yuxiu Road, Yangzhou 225000, China.

Xiangting HouState Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Tingting LiDepartment of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.

Waleed Al-AnsiFaculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, 39012 Bolzano, Italy.

Mingcong FanState Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.ORCID 0000-0002-6730-5576

Yan LiState Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.ORCID 0000-0002-9402-1093

Haifeng QianState Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Li WangState Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Funding

China Agriculture Research System CARS-08-G19

6 · The paper itself

Abstract

Food processing can modify legume structure and improve its applicability in protein-fortified foods. This study investigated the effects of six pretreatments, including peeling, roasting, atmospheric steaming, high-pressure steaming, sprouting, and microwaving, on the processing characteristics and quality attributes of wheat bread containing 50% red kidney bean flour (RKBF). Results showed that thermal pretreatments reduced the gelatinization enthalpy (ΔH) of composite flours by 4.6-13.2% and increased dough water absorption rate by 5.7-9.7% compared with untreated RKBF. Hydrothermal treatments significantly improved dough rheology and structural integrity by increasing glutenin macropolymer (GMP) content, reducing free sulfhydryl levels, altering protein secondary structure, and optimizing starch and gluten distribution. Atmospheric steaming increased the bread specific volume from 3.37 to 3.53 cm

Indexed as

bread qualitydough structurehydrothermal treatmentlegume-enriched breadred kidney beans

Identifiers

PMID42737296

DOI10.3390/foods15173051

PMCPMC13565458

What OpenQuestion holds

Textmetadata

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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.