ArticleFood science & nutrition2026
Effects of Composition and Baking Temperature on the Properties of Low-Protein Cookies.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
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 are important medical foods for the dietary management of chronic kidney diseases and some inherited metabolic disorders. This work focused on fabricating low-protein cookies (LPCs) from low-protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single-factor analysis. The formulation components and baking temperatures (100°C-200°C) were important for preparing LPCs. In particular, fish oil and corn oil synergically improved the textural properties of both the doughs (hardness of 146.0 N and fracturability of 146.0 N) and the LPCs (hardness of 44.7 N and fracturability of 44.0 N). Moderate baking temperatures (120°C-160°C) were necessary to produce LPCs with good quality. The hardness (4.4-27.8 N) and fracturability (4.4-26.2 N) increased (100°C-160°C), remained unchanged (160°C-170°C), and then decreased (170°C-200°C) with the increasing baking temperatures. At an accelerated storage at 57°C, all LPCs prepared at different baking temperatures showed a significant decrease in redness-greenness. Furthermore, the textural and sensory stability were dependent on the baking temperatures and storage days. The in vitro free fatty acid released percentages increased (8.6%-18.9% after 2 h in the small intestinal phase) with the increasing baking temperature. The LPC with the baking temperature of 160°C had a protein content of 0.27 ± 0.01 g/100 g. This work provided useful information to understand the effects of composition and baking temperature on the properties of low-protein foods.
Indexed as
Identifiers
What Socratic holds
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.