Evidence map›Paper›PMID 41227692›Full record

ArticleFoods (Basel, Switzerland)2025

Qualitative Characteristics of Semolina-Pulse Flour Mixes and Related Breads.

Michele Canale, Rosalia Sanfilippo, Salvatore Moscaritolo, Maria Carola Fiore, Maria Concetta Strano, Maria Allegra, Giancarlo Fascella, Giovanni Gugliuzza, Alfio Spina

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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

9 authors.

Michele CanaleCouncil for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy.ORCID 0000-0002-0236-433X
Rosalia SanfilippoCouncil for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy.
Salvatore MoscaritoloCouncil for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, S.S. 673 km 25.200, 71122 Foggia, Italy.ORCID 0000-0003-2977-9938
Maria Carola FioreCouncil for Agricultural Research and Economics (CREA), Research Centre for Plant Protection and Certification, c/o Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Building 4, 90128 Palermo, Italy.ORCID 0000-0001-9710-9499
Maria Concetta StranoCouncil for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy.ORCID 0000-0001-7152-5064
Maria AllegraCouncil for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy.ORCID 0000-0002-3355-9017
Giancarlo FascellaCouncil for Agricultural Research and Economics (CREA), Research Centre for Plant Protection and Certification, c/o Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Building 4, 90128 Palermo, Italy.
Giovanni GugliuzzaCouncil for Agricultural Research and Economics (CREA), Research Centre for Plant Protection and Certification, c/o Department of Agricultural, Food and Forest Sciences, University of Palermo, Viale delle Scienze, Building 4, 90128 Palermo, Italy.ORCID 0000-0003-1989-0528
Alfio SpinaCouncil for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy.ORCID 0000-0001-8554-9956

Funding

regione sicilia 5476/2023
6 · The paper itself

Abstract

In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads. Combining pulse flours with durum wheat semolina allows for improved dough handling and processing performance, leveraging the functional properties of both ingredients. Water absorption increased with pulse flour addition (average 1.90 g H

Indexed as

breaddurum wheatflour mixespulsestechnological properties

Identifiers

PMID41227692
PMCPMC12609456

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.