Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 224

The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

Open access
Lebesi, Dimitra M., Tzia, Constantina·2011·Food and Bioprocess Technology
DOI 10.1007/s11947-009-0181-3
Open this paper in CoChat — free account

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1007/s11947-009-0181-3

Cites

3 of 3 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 3 references

Research works printed but not linked: 50

  1. American Association of Cereal Chemists (AACC). (1995). Approved methods of the American Association of Cereal Chemists (9th ed.). Minnesota, USA: AACC.
  2. Austin, A., & Ram, A. (1971). Studies on chapatti making quality of wheat. Indian Council of Agricultural Research. New Delhi Technical Bulletin, 31, 96–101.
  3. Baik, O. D., Marcotte, M., & Castaigne, F. (2000). Cake baking in tunnel type multi-zone industrial ovens. II. Evaluation of quality parameters. Food Research International, 33, 599–607. doi: 10.1016/S0963-9969(00)00096-X . · doi:10.1016/s0963-9969(00)00096-x
  4. Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008). Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509. doi: 10.1016/j.jcs.2007.06.015 . · DOI · Paper page
  5. Bazzano, L. A., He, J., Ogden, L. G., Loria, C. M., & Whelton, P. K. (2003). Dietary fibre intake and reduced risk of coronary heart disease in US men and women: The National Health and Nutrition Examination Survey I Epidemiologic Follow-Up Study. Archives of Internal Medicine, 163, 1897–1904. doi: 10.1001/archinte.163.16.1897 . · DOI · Paper page
  6. Belitz, H. D., & Grosch, W. (1987). Food Chemistry. Berlin: Springer.
  7. Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., et al. (2003). Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): An observational study. Lancet, 361, 1496–501. doi: 10.1016/S0140-6736(03)13174-1 . · DOI · Paper page
  8. Boyacı, I. H., Sumnu, G., & Sakiyan, O. (2009). Estimation of dielectric properties of cakes based on porosity, moisture content, and formulations using statistical methods and artificial neural networks. Food and Bioprocess Technology. doi: 10.1007/s11947-008-0064-z . · doi:10.1007/s11947-008-0064-z
  9. Brockmole, C. L., & Zabik, M. E. (1976). Wheat bran and middlings in white layer cakes. Journal of Food Science, 41, 357–360. doi: 10.1111/j.1365-2621.1976.tb00618.x . · doi:10.1111/j.1365-2621.1976.tb00618.x
  10. Chen, H., Rubenthaler, G. L., Leung, H. K., & Baranowski, J. D. (1988). Chemical, physical, and baking properties of apple fibre compared with wheat and oat bran. Cereal Chemistry, 65(3), 244–247.
  11. Collins, O. D., & Sunderline, G. L. (1940). Cake batter viscosity as related to cake structure. Journal of Home Economics, 32, 556.
  12. Faivre, J., & Bonithon-Kopp, C. (1999). Diets, fibres and colon cancer. Advances in Experimental Medicine and Biology, 472, 199–206. · doi:10.1007/978-1-4757-3230-6_17
  13. Feldheim, W., & Wisker, E. (2000). Studies on the improvement of dietary fibre intake. Deutsche Lebensmittel-Rundschau, 96, 327–30.
  14. Fulcher, R. G., & Miller, S. S. (1993). Structure of oat bran and distribution of dietary fiber components. In P. J. Wood (Ed.), Oat bran (pp. 1–24). St. Paul, Minnesota, USA: American Association of Cereal Chemists.
  15. Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167–73. doi: 10.1016/j.foodhyd.2006.03.012 . · DOI · Paper page
  16. Gomez, M., Oliete, B., Rosell, C. M., Pando, V., & Fernandez, E. (2008). Studies on cake quality made of wheat–chickpea flour blends. LWT- Food Science and Technology, 41(9), 1701–1709. · DOI · Paper page
  17. Gordon, T. D. (1989). Functional properties vs physiological action of total dietary fiber. Cereal Foods World, 34(7), 517–525.
  18. Guy, R. C. E. (1983). Factors affecting the staling of Madeira slab cake. Journal of the Science of Food and Agriculture, 34, 477–491. doi: 10.1002/jsfa.2740340509 . · doi:10.1002/jsfa.2740340509
  19. HadiNezhad, M., & Butler, F. (2009). Effect of flour type and baking temperature on cake dynamic height profile measurements during baking. Food and Bioprocess Technology. doi: 10.1007/s11947-008-0099-1 . · doi:10.1007/s11947-008-0099-1
  20. Hallén, E., Ibanoglu, S., & Ainsworth, P. (2004). Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering, 63(2), 177–184. · DOI · Paper page
  21. Humble, C. G., Malarcher, A. M., & Tyroler, H. A. (1993). Dietary fiber and coronary heart disease in middle-aged hypercholesterolemic men. American Journal of Preventive Medicine, 9(4), 197–202. · DOI
  22. Hutchings, J. B. (1999). Food color and appearance (2nd ed.). USA: Springer. · DOI · Paper page
  23. ISO 13299 Sensory Analysis Methodology (1998). General guidance for establishing a sensory profile. Geneva, Switzerland: International Organisation for Standardisation.
  24. Jayadeep, A., Singh, V., Sathyendra Rao, B. V., Srinivas, A., & Ali, S. Z. (2009). Effect of physical processing of commercial de-oiled rice bran on particle size distribution, and content of chemical and bio-functional components. Food and Bioprocess Technology, 2, 57–67. doi: 10.1007/s11947-008-0094-6 . · DOI
  25. Ji, Y., Zhu, K., Qian, H., & Zhou, H. (2007). Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 104(1), 53–8. doi: 10.1016/j.foodchem.2006.10.072 . · doi:10.1016/j.foodchem.2006.10.072
  26. Karppinen, S., Liukkonen, K., Aura, A. M., Forssell, P., & Poutanen, K. (2000). In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. Journal of the Science of Food and Agriculture, 80, 1469–76. doi: 10.1002/1097-0010(200008)80:10<1469::AID-JSFA675>3.0.CO;2-A . · DOI · Paper page
  27. Kritchevsky, D. (2001). Caloric restriction and cancer. Journal of Nutritional Science and Vitaminology (Tokyo), 47(1), 13–19. · DOI
  28. Kromhout, D., Bosschieter, E. B., & De Lezenne Coulander, C. (1982). Dietary fibre and 10-year mortality from coronary heart disease, cancer, and all causes. The Zutphen Study. Lancet, 2(8297), 518–522. doi: 10.1016/S0140-6736(82)90600-6 . · DOI · Paper page
  29. Lahtinen, S., Levola, M., Jouppila, K., & Salovaara, H. (1998). Factors affecting cake firmness and cake moisture content as evaluated by response surface methodology. Cereal Chemistry, 75(4), 547–550. doi: 10.1094/CCHEM.1998.75.4.547 . · doi:10.1094/cchem.1998.75.4.547
  30. Laurikainen, T., Harkonen, H., Autio, K., & Poutanen, K. (1998). Effects of enzymes in fibre-enriched-baking. Journal of the Science of Food and Agriculture, 76, 239–249. doi: 10.1002/(SICI)1097-0010(199802)76:2<239::AID-JSFA942>3.0.CO;2-L . · doi:10.1002/(sici)1097-0010(199802)76:2<239::aid-jsfa942>3.0.co;2-l
  31. Lee, C. C., & Lin, S. D. (2008). Effect of GABA tea on quality characteristics of chiffon cake. Cereal Chemistry, 85(1), 31–38. doi: 10.1094/CCHEM-85-1-0031 . · DOI
  32. Lee, S., Inglett, G. E., & Carriere, C. J. (2004). Effect of nutrium oat bran and flaxseed on rheological properties of cakes. Cereal Chemistry, 81(5), 637–642. doi: 10.1094/CCHEM.2004.81.5.637 . · doi:10.1094/cchem.2004.81.5.637
  33. Lin, S. D., & Lee, C. C. (2005). Qualities of chiffon cake prepared with indigestible dextrin and sucralose as replacement for sucrose. Cereal Chemisrty, 82, 405–413. doi: 10.1094/CC-82-0405 . · doi:10.1094/cc-82-0405
  34. Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002). Use of apple pomace as a source of dietary fiber in cakes. Plant Foods for Human Nutrition, 57(2), 121–128. doi: 10.1023/A:1015264032164 . · DOI · Paper page
  35. Ngo, W. H., & Taranto, M. V. (1986). Effect of sucrose level on the rheological properties of cake batters. Cereal Foods World, 31, 317–322.
  36. Park, H., Seib, P. A., & Chung, O. K. (1997). Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chemistry, 74(3), 207–211. doi: 10.1094/CCHEM.1997.74.3.207 . · DOI
  37. Paton, D., Laroque, G. M., & Holme, J. (1981). Development of cake structure: Influence of ingredients on the measurement of cohesive force during baking. Cereal Chemistry, 58, 527–529.
  38. Piazza, L., & Masi, P. (1995). Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chemistry, 72(3), 320–325.
  39. Rosell, C. M., Santos, E., & Collar, C. (2006). Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study. European Food Research and Technology, 233(3), 333–340. doi: 10.1007/s00217-005-0208-6 . · DOI
  40. Sabanis, D., Tzia, C., & Papadakis, S. (2008). Effect of different raisin juice preparations on selected properties of gluten-free bread. Food and Bioprocess Technology, 1, 374–83. doi: 10.1007/s11947-007-0027-9 . · DOI
  41. Shafer, M. A. M., & Zabik, M. E. (1978). Dietary fibre sources for baked products: comparison of wheat brans and other cereal brans in layer cakes. Journal of Food Science, 43, 375–379. doi: 10.1111/j.1365-2621.1978.tb02308.x . · doi:10.1111/j.1365-2621.1978.tb02308.x
  42. Song, K. W., Kim, Y. S., & Chang, G. S. (2006). Rheology of concentrated xanthan gum solutions: Steady shear flow behaviour. Fibers and Polymers, 7(2), 129–138. doi: 10.1007/BF02908257 . · DOI · Paper page
  43. Sreenath, H. K., Sudarshanakrishna, K. R., Prasad, N. N., & Santhanam, K. (1996). Characteristics of some fibre incorporated cake preparations and their dietary fibre content. Starch, 43(2), 72–76. · doi:10.1002/star.19960480208
  44. Sych, J., Castaigne, F., & Lacroix, C. (1987). Effects of initial moisture content and storage relative humidity on textural changes of layer cakes during storage. Journal of Food Science, 52, 1604–1610. doi: 10.1111/j.1365-2621.1987.tb05888.x . · doi:10.1111/j.1365-2621.1987.tb05888.x
  45. Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., & Bourgeois, C. M. (1997). Dietary fibres: Nutritional and technological interest. Trends in Food Science & Technology, 8, 41–48. doi: 10.1016/S0924-2244(97)01007-8 . · DOI · Paper page
  46. Tudorica, C. M., Kuri, V., & Brennan, C. S. (2002). Nutritional and physicochemical characteristics of dietary fiber enriched pasta. Journal of Agricultural and Food Chemistry, 50(2), 347–356. doi: 10.1021/jf0106953 . · DOI · Paper page
  47. Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, 79(2), 221–226. doi: 10.1016/S0308-8146(02)00135-8 . · DOI · Paper page
  48. Wisker, E., Daniel, M., Rave, G., & Feldheim, W. (2000). Short-chain fatty acids produced in Vitro from fibre residues obtained from mixed diets containing different breads and in human faeces during the ingestion of the diets. British Journal of Nutrition, 84, 31–37. · DOI
  49. Yamazaki, W. T. & Kissell, L. T. (1978). Cake flour and baking research: A review. Cereal Foods World, 23, 114–116, 118–119.
  50. Zambrano, F., Despinoy, P., Ormenese, R. C. S. C., & Faria, E. V. (2004). The use of guar and xanthan gums in the production of light low fat cakes. International Journal of Food Science & Technology, 39(9), 959–966. doi: 10.1111/j.1365-2621.2004.00864.x . · DOI

Cited by

See all 224

Metadata

Authors
Lebesi, D. M., & Tzia, C.
Venue
Food and Bioprocess Technology
Publisher
Springer Science and Business Media LLC
Published
2009-01-24
Volume
4
Issue
5
Pages
710-722
ISSN
  • 1935-5130 (ISSN-L)
  • 1935-5149
DOI
10.1007/s11947-009-0181-3
OpenAlex
W2068162699
Cited by
224
References
3
FWCI
5.19
Type
journal article
Language
en
Open access
green
Licence
www.springer.com/tdm (tdm)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. https://app.cochat.ai/papers/10.1007/s11947-009-0181-3
The paper
Lebesi, D. M., & Tzia, C. (2011). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-009-0181-3

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.