ArticleFoods (Basel, Switzerland)2023
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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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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.
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Who cites it
8 citing papers in PubMed.
- Physicochemical and functional modifications induced by purple corn flour (Frontiers in nutrition · 2026Article
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Athletes' Sensory Evaluation and Willingness to Pay for High-Protein Bread.Foods (Basel, Switzerland) · 2025Article
- Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics ofFoods (Basel, Switzerland) · 2025Article
- Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States-A Pilot Study.Foods (Basel, Switzerland) · 2025Article
- Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology.Foods (Basel, Switzerland) · 2024Article
- Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose-response effect. FFP supplementation affected the nutritional profile and increased the protein content (
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Registered trials
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 Socratic graph.