ArticleFood chemistry: X2025
Effects of flour types and fermentation times on low-protein steamed buns.
Article in Food chemistry: X, 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.
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Who cites it
5 citing papers in PubMed.
- Effects of Composition and Baking Temperature on the Properties of Low-Protein Cookies.Food science & nutrition · 2026Article
- Effect of Tamarind Seed Polysaccharide on the Quality Characteristics and In Vitro Digestibility of Frozen Steamed Buns.Gels (Basel, Switzerland) · 2026Article
- Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low-Protein Noodles.Food science & nutrition · 2026Article
- Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes.Food chemistry: X · 2026Article
- Foods for special medical purposes for the dietary therapy of rare diseases: Current status and future prospects.Intractable & rare diseases research · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Low-protein foods have attracted much attention in the medical field. Herein, low-protein steamed buns (LPSBs) were prepared, and their properties were evaluated. The flour types, yeast/flour ratios, fermentation temperatures, and fermentation times were optimized to obtain LPSBs with smooth surfaces and internal porous structures. The LPSBs had a low protein content (0.50 g/100 g) and 80 volatile organic compounds (VOCs). The LPSBs made with different types of flour had distinct characteristic VOCs, allowing for their differentiation. In addition, 10 yeast-metabolism-derived VOCs were identified in the LPSBs. The post-storage textural properties were affected by the flour types, fermentation times, storage temperatures, and storage times. The flours and fermentation times affected the in vitro starch digestion rates. Finally, the LPSBs had lower consumer's acceptability than the steamed bun made with medium-gluten flour. The obtained results are beneficial for understanding the effects of flour types and fermentation times on the properties of LPSBs.
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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.