ArticleFoods (Basel, Switzerland)2025
Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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
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Who cites it
5 citing papers in PubMed.
- Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach.Antioxidants (Basel, Switzerland) · 2026Article
- Small intestinal microbial fiber metabolism dysfunction in celiac disease.Nature communications · 2026Article
- Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Celiac Disease as a Model of Intestinal Malnutrition: Mechanisms and Nutritional Management.Nutrients · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering the nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared to gluten-containing (GC) counterparts because of a different origin. This may impact the nutritional quality of GF diets. The aim of the study is to provide updated analytical data on moisture, fat, and fibre contents in GF flour and bread samples, and compare them with their GC counterparts, as well as to analyse ingredients and how they impact nutritional quality. A total of 30 different flours and 24 types of bread were analysed using AOAC methods. GF cereal flours contain more fat than GC flours (3.5 ± 2.1% vs. 2.5 ± 2.1%,
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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.