ReviewFood technology and biotechnology2024
Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.
Review in Food technology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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.
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.
Who cites it
3 citing papers in PubMed.
- Effect ofFood science & nutrition · 2026Article
- Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake.Frontiers in nutrition · 2026Article
- Functional and Rheological Properties of Gluten-Free Flour Blends from BrownMolecules (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Over the last decades, eating habits have shifted towards convenient foods with shorter preparation times due to people's busy lifestyles and higher living standards. Rapid changes in dietary patterns and lifestyles with the industrialization and globalisation have led to the escalating incidence of chronic diseases, which has paved the way to greater interest in dietary changes regarding nutritional status and health benefits. Composite flour is a combination of wheat and non-wheat flours or exclusively non-wheat flour with improved nutritional value, therapeutic properties and functional characteristics. The application of composite flours in the food industry is an important milestone that maximises the use of indigenous crops while optimising the product quality, nutritional value, organoleptic properties and consumer acceptance. This paper provides a comprehensive overview of the suitability and compatibility of alternative composite flours in the food industry with regard to the existing formulations. Furthermore, the suitability of composite flours in food products in terms of nutritive and therapeutic value is emphasised. It was found that food products with higher nutritional and therapeutic value and acceptable sensory properties can be formulated by blending different non-wheat flour sources with wheat flour at different ratios. Composite flours have the potential to reduce the risk of non-communicable diseases, particularly type 2 diabetes, cardiovascular disease and cancer. It can be concluded that the use of composite flours in the food industry is a trending approach due to their numerous benefits.
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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.