Evidence map›Paper›PMID 40290370›Full record

ArticleCurrent research in food science2025

Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.

Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, Federico Rametta, Gaia Gadaleta-Caldarola, Hana Ameur, Olga Nikoloudaki, Maria De Angelis, Francesco Caponio, Erica Pontonio

Abstract read
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In one paragraph

Article in Current research in food science, 2025. 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

10 authors.

Giuseppe PerriDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Graziana DifonzoDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Lorenzo CiraldoDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Federico RamettaDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Gaia Gadaleta-CaldarolaDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Hana AmeurFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100, Bolzano, Italy.
Olga NikoloudakiFaculty of Agricultural, Environmental and Food Sciences, Libera Universitá di Bolzano, Piazza Universitá, 5, 39100, Bolzano, Italy.
Maria De AngelisDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Francesco CaponioDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.
Erica PontonioDepartment of the Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Via Amendola, 165/a, Bari, I-70126, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used:

Indexed as

Baking industryBioactive compoundsLactic acid bacteriaSprouted floursTailor made foodWhole grains

Identifiers

PMID40290370
PMCPMC12022488

What Socratic holds

Textmetadata
LicenceCC BY
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.