Evidence map›Paper›PMID 38586221›Full record

ArticleFood chemistry: X2024

Nutritional composition,

Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, Vlad Mureșan, Andreea Pușcaș, Simona Maria Man, Carmen Rodica Pop, Sonia Ancuța Socaci, Marta Igual, Floricuța Ranga and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Mineral infusion andFrontiers in nutrition · 2026
    Article
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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

13 authors.

Adriana PăuceanFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Larisa-Rebeca ȘerbanFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Maria Simona ChișFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Vlad MureșanFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Andreea PușcașFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Simona Maria ManFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Carmen Rodica PopFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Sonia Ancuța SocaciFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Marta IgualFood Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
Floricuța RangaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.
Ersilia AlexaDepartment of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences "King Michael I of Romania", 119 Aradului Avenue, 300641 Timișoara, Romania.
Adina BerbeceaDepartment of Soil Sciences, Faculty of Agriculture, University of Life Sciences "King Michael I of Romania",119 Aradului Avenue, 300641 Timișoara, Romania.
Anamaria PopFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased

Indexed as

Bread qualityEinkornEmmerNutritional compositionSpelt

Identifiers

PMID38586221
PMCPMC10997827

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

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 Socratic graph.