Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes Article Swipe
Mohamed S. Alamri
,
Abdellatif A. Mohamed
,
Shahzad Hussain
,
Mohamed A. Ibraheem
,
Akram A. Abdo Qasem
,
Ghalia Shamlan
,
Mohammed J. Hakeem
,
Ibrahim A. Ababtain
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.3390/foods11030460
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.3390/foods11030460
The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.
Related Topics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods11030460
- https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071
- OA Status
- gold
- Cited By
- 16
- References
- 60
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4210267626
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
-
https://openalex.org/W4210267626Canonical identifier for this work in OpenAlex
- DOI
-
https://doi.org/10.3390/foods11030460Digital Object Identifier
- Title
-
Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge CakesWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2022Year of publication
- Publication date
-
2022-02-03Full publication date if available
- Authors
-
Mohamed S. Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed J. Hakeem, Ibrahim A. AbabtainList of authors in order
- Landing page
-
https://doi.org/10.3390/foods11030460Publisher landing page
- PDF URL
-
https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071Direct link to full text PDF
- Open access
-
YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
-
https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071Direct OA link when available
- Concepts
-
Food science, Organoleptic, Shelf life, Chemistry, Taste, Mathematics, Ziziphus, Botany, BiologyTop concepts (fields/topics) attached by OpenAlex
- Cited by
-
16Total citation count in OpenAlex
- Citations by year (recent)
-
2025: 3, 2024: 6, 2023: 3, 2022: 4Per-year citation counts (last 5 years)
- References (count)
-
60Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
Full payload
| id | https://openalex.org/W4210267626 |
|---|---|
| doi | https://doi.org/10.3390/foods11030460 |
| ids.doi | https://doi.org/10.3390/foods11030460 |
| ids.pmid | https://pubmed.ncbi.nlm.nih.gov/35159610 |
| ids.openalex | https://openalex.org/W4210267626 |
| fwci | 2.57874975 |
| type | article |
| title | Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes |
| awards[0].id | https://openalex.org/G2680951719 |
| awards[0].funder_id | https://openalex.org/F4320321145 |
| awards[0].display_name | |
| awards[0].funder_award_id | G-114 |
| awards[0].funder_display_name | King Saud University |
| biblio.issue | 3 |
| biblio.volume | 11 |
| biblio.last_page | 460 |
| biblio.first_page | 460 |
| topics[0].id | https://openalex.org/T10140 |
| topics[0].field.id | https://openalex.org/fields/29 |
| topics[0].field.display_name | Nursing |
| topics[0].score | 0.9988999962806702 |
| topics[0].domain.id | https://openalex.org/domains/4 |
| topics[0].domain.display_name | Health Sciences |
| topics[0].subfield.id | https://openalex.org/subfields/2916 |
| topics[0].subfield.display_name | Nutrition and Dietetics |
| topics[0].display_name | Food composition and properties |
| topics[1].id | https://openalex.org/T12192 |
| topics[1].field.id | https://openalex.org/fields/11 |
| topics[1].field.display_name | Agricultural and Biological Sciences |
| topics[1].score | 0.9966999888420105 |
| topics[1].domain.id | https://openalex.org/domains/1 |
| topics[1].domain.display_name | Life Sciences |
| topics[1].subfield.id | https://openalex.org/subfields/1106 |
| topics[1].subfield.display_name | Food Science |
| topics[1].display_name | Polysaccharides Composition and Applications |
| topics[2].id | https://openalex.org/T10869 |
| topics[2].field.id | https://openalex.org/fields/11 |
| topics[2].field.display_name | Agricultural and Biological Sciences |
| topics[2].score | 0.9840999841690063 |
| topics[2].domain.id | https://openalex.org/domains/1 |
| topics[2].domain.display_name | Life Sciences |
| topics[2].subfield.id | https://openalex.org/subfields/1110 |
| topics[2].subfield.display_name | Plant Science |
| topics[2].display_name | Polysaccharides and Plant Cell Walls |
| funders[0].id | https://openalex.org/F4320321145 |
| funders[0].ror | https://ror.org/02f81g417 |
| funders[0].display_name | King Saud University |
| is_xpac | False |
| apc_list.value | 2200 |
| apc_list.currency | CHF |
| apc_list.value_usd | 2382 |
| apc_paid.value | 2200 |
| apc_paid.currency | CHF |
| apc_paid.value_usd | 2382 |
| concepts[0].id | https://openalex.org/C31903555 |
| concepts[0].level | 1 |
| concepts[0].score | 0.7746717929840088 |
| concepts[0].wikidata | https://www.wikidata.org/wiki/Q1637030 |
| concepts[0].display_name | Food science |
| concepts[1].id | https://openalex.org/C46328234 |
| concepts[1].level | 2 |
| concepts[1].score | 0.5753657221794128 |
| concepts[1].wikidata | https://www.wikidata.org/wiki/Q1501465 |
| concepts[1].display_name | Organoleptic |
| concepts[2].id | https://openalex.org/C115930662 |
| concepts[2].level | 2 |
| concepts[2].score | 0.5227558612823486 |
| concepts[2].wikidata | https://www.wikidata.org/wiki/Q1689021 |
| concepts[2].display_name | Shelf life |
| concepts[3].id | https://openalex.org/C185592680 |
| concepts[3].level | 0 |
| concepts[3].score | 0.49282529950141907 |
| concepts[3].wikidata | https://www.wikidata.org/wiki/Q2329 |
| concepts[3].display_name | Chemistry |
| concepts[4].id | https://openalex.org/C8868529 |
| concepts[4].level | 2 |
| concepts[4].score | 0.4634082019329071 |
| concepts[4].wikidata | https://www.wikidata.org/wiki/Q124794 |
| concepts[4].display_name | Taste |
| concepts[5].id | https://openalex.org/C33923547 |
| concepts[5].level | 0 |
| concepts[5].score | 0.4239298105239868 |
| concepts[5].wikidata | https://www.wikidata.org/wiki/Q395 |
| concepts[5].display_name | Mathematics |
| concepts[6].id | https://openalex.org/C2780999044 |
| concepts[6].level | 2 |
| concepts[6].score | 0.41632845997810364 |
| concepts[6].wikidata | https://www.wikidata.org/wiki/Q310492 |
| concepts[6].display_name | Ziziphus |
| concepts[7].id | https://openalex.org/C59822182 |
| concepts[7].level | 1 |
| concepts[7].score | 0.12160035967826843 |
| concepts[7].wikidata | https://www.wikidata.org/wiki/Q441 |
| concepts[7].display_name | Botany |
| concepts[8].id | https://openalex.org/C86803240 |
| concepts[8].level | 0 |
| concepts[8].score | 0.0 |
| concepts[8].wikidata | https://www.wikidata.org/wiki/Q420 |
| concepts[8].display_name | Biology |
| keywords[0].id | https://openalex.org/keywords/food-science |
| keywords[0].score | 0.7746717929840088 |
| keywords[0].display_name | Food science |
| keywords[1].id | https://openalex.org/keywords/organoleptic |
| keywords[1].score | 0.5753657221794128 |
| keywords[1].display_name | Organoleptic |
| keywords[2].id | https://openalex.org/keywords/shelf-life |
| keywords[2].score | 0.5227558612823486 |
| keywords[2].display_name | Shelf life |
| keywords[3].id | https://openalex.org/keywords/chemistry |
| keywords[3].score | 0.49282529950141907 |
| keywords[3].display_name | Chemistry |
| keywords[4].id | https://openalex.org/keywords/taste |
| keywords[4].score | 0.4634082019329071 |
| keywords[4].display_name | Taste |
| keywords[5].id | https://openalex.org/keywords/mathematics |
| keywords[5].score | 0.4239298105239868 |
| keywords[5].display_name | Mathematics |
| keywords[6].id | https://openalex.org/keywords/ziziphus |
| keywords[6].score | 0.41632845997810364 |
| keywords[6].display_name | Ziziphus |
| keywords[7].id | https://openalex.org/keywords/botany |
| keywords[7].score | 0.12160035967826843 |
| keywords[7].display_name | Botany |
| language | en |
| locations[0].id | doi:10.3390/foods11030460 |
| locations[0].is_oa | True |
| locations[0].source.id | https://openalex.org/S2737939966 |
| locations[0].source.issn | 2304-8158 |
| locations[0].source.type | journal |
| locations[0].source.is_oa | True |
| locations[0].source.issn_l | 2304-8158 |
| locations[0].source.is_core | True |
| locations[0].source.is_in_doaj | True |
| locations[0].source.display_name | Foods |
| locations[0].source.host_organization | https://openalex.org/P4310310987 |
| locations[0].source.host_organization_name | Multidisciplinary Digital Publishing Institute |
| locations[0].source.host_organization_lineage | https://openalex.org/P4310310987 |
| locations[0].source.host_organization_lineage_names | Multidisciplinary Digital Publishing Institute |
| locations[0].license | cc-by |
| locations[0].pdf_url | https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071 |
| locations[0].version | publishedVersion |
| locations[0].raw_type | journal-article |
| locations[0].license_id | https://openalex.org/licenses/cc-by |
| locations[0].is_accepted | True |
| locations[0].is_published | True |
| locations[0].raw_source_name | Foods |
| locations[0].landing_page_url | https://doi.org/10.3390/foods11030460 |
| locations[1].id | pmid:35159610 |
| locations[1].is_oa | False |
| locations[1].source.id | https://openalex.org/S4306525036 |
| locations[1].source.issn | |
| locations[1].source.type | repository |
| locations[1].source.is_oa | False |
| locations[1].source.issn_l | |
| locations[1].source.is_core | False |
| locations[1].source.is_in_doaj | False |
| locations[1].source.display_name | PubMed |
| locations[1].source.host_organization | https://openalex.org/I1299303238 |
| locations[1].source.host_organization_name | National Institutes of Health |
| locations[1].source.host_organization_lineage | https://openalex.org/I1299303238 |
| locations[1].license | |
| locations[1].pdf_url | |
| locations[1].version | publishedVersion |
| locations[1].raw_type | |
| locations[1].license_id | |
| locations[1].is_accepted | True |
| locations[1].is_published | True |
| locations[1].raw_source_name | Foods (Basel, Switzerland) |
| locations[1].landing_page_url | https://pubmed.ncbi.nlm.nih.gov/35159610 |
| locations[2].id | pmh:oai:doaj.org/article:ceeb2a88601540e386aebd7df6107300 |
| locations[2].is_oa | True |
| locations[2].source.id | https://openalex.org/S4306401280 |
| locations[2].source.issn | |
| locations[2].source.type | repository |
| locations[2].source.is_oa | False |
| locations[2].source.issn_l | |
| locations[2].source.is_core | False |
| locations[2].source.is_in_doaj | False |
| locations[2].source.display_name | DOAJ (DOAJ: Directory of Open Access Journals) |
| locations[2].source.host_organization | |
| locations[2].source.host_organization_name | |
| locations[2].license | cc-by-sa |
| locations[2].pdf_url | |
| locations[2].version | submittedVersion |
| locations[2].raw_type | article |
| locations[2].license_id | https://openalex.org/licenses/cc-by-sa |
| locations[2].is_accepted | False |
| locations[2].is_published | False |
| locations[2].raw_source_name | Foods, Vol 11, Iss 3, p 460 (2022) |
| locations[2].landing_page_url | https://doaj.org/article/ceeb2a88601540e386aebd7df6107300 |
| locations[3].id | pmh:oai:mdpi.com:/2304-8158/11/3/460/ |
| locations[3].is_oa | True |
| locations[3].source.id | https://openalex.org/S4306400947 |
| locations[3].source.issn | |
| locations[3].source.type | repository |
| locations[3].source.is_oa | True |
| locations[3].source.issn_l | |
| locations[3].source.is_core | False |
| locations[3].source.is_in_doaj | False |
| locations[3].source.display_name | MDPI (MDPI AG) |
| locations[3].source.host_organization | https://openalex.org/I4210097602 |
| locations[3].source.host_organization_name | Multidisciplinary Digital Publishing Institute (Switzerland) |
| locations[3].source.host_organization_lineage | https://openalex.org/I4210097602 |
| locations[3].license | cc-by |
| locations[3].pdf_url | |
| locations[3].version | submittedVersion |
| locations[3].raw_type | Text |
| locations[3].license_id | https://openalex.org/licenses/cc-by |
| locations[3].is_accepted | False |
| locations[3].is_published | False |
| locations[3].raw_source_name | Foods; Volume 11; Issue 3; Pages: 460 |
| locations[3].landing_page_url | https://dx.doi.org/10.3390/foods11030460 |
| locations[4].id | pmh:oai:pubmedcentral.nih.gov:8834351 |
| locations[4].is_oa | True |
| locations[4].source.id | https://openalex.org/S2764455111 |
| locations[4].source.issn | |
| locations[4].source.type | repository |
| locations[4].source.is_oa | False |
| locations[4].source.issn_l | |
| locations[4].source.is_core | False |
| locations[4].source.is_in_doaj | False |
| locations[4].source.display_name | PubMed Central |
| locations[4].source.host_organization | https://openalex.org/I1299303238 |
| locations[4].source.host_organization_name | National Institutes of Health |
| locations[4].source.host_organization_lineage | https://openalex.org/I1299303238 |
| locations[4].license | other-oa |
| locations[4].pdf_url | |
| locations[4].version | submittedVersion |
| locations[4].raw_type | Text |
| locations[4].license_id | https://openalex.org/licenses/other-oa |
| locations[4].is_accepted | False |
| locations[4].is_published | False |
| locations[4].raw_source_name | Foods |
| locations[4].landing_page_url | https://www.ncbi.nlm.nih.gov/pmc/articles/8834351 |
| indexed_in | crossref, doaj, pubmed |
| authorships[0].author.id | https://openalex.org/A5103986456 |
| authorships[0].author.orcid | |
| authorships[0].author.display_name | Mohamed S. Alamri |
| authorships[0].countries | SA |
| authorships[0].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[0].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[0].institutions[0].id | https://openalex.org/I28022161 |
| authorships[0].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[0].institutions[0].type | education |
| authorships[0].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[0].institutions[0].country_code | SA |
| authorships[0].institutions[0].display_name | King Saud University |
| authorships[0].author_position | first |
| authorships[0].raw_author_name | Mohamed Saleh Alamri |
| authorships[0].is_corresponding | False |
| authorships[0].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[1].author.id | https://openalex.org/A5063322813 |
| authorships[1].author.orcid | https://orcid.org/0000-0001-7510-534X |
| authorships[1].author.display_name | Abdellatif A. Mohamed |
| authorships[1].countries | SA |
| authorships[1].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[1].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[1].institutions[0].id | https://openalex.org/I28022161 |
| authorships[1].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[1].institutions[0].type | education |
| authorships[1].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[1].institutions[0].country_code | SA |
| authorships[1].institutions[0].display_name | King Saud University |
| authorships[1].author_position | middle |
| authorships[1].raw_author_name | Abdellatif A. Mohamed |
| authorships[1].is_corresponding | True |
| authorships[1].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[2].author.id | https://openalex.org/A5014429671 |
| authorships[2].author.orcid | https://orcid.org/0000-0001-8564-9113 |
| authorships[2].author.display_name | Shahzad Hussain |
| authorships[2].countries | SA |
| authorships[2].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[2].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[2].institutions[0].id | https://openalex.org/I28022161 |
| authorships[2].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[2].institutions[0].type | education |
| authorships[2].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[2].institutions[0].country_code | SA |
| authorships[2].institutions[0].display_name | King Saud University |
| authorships[2].author_position | middle |
| authorships[2].raw_author_name | Shahzad Hussain |
| authorships[2].is_corresponding | False |
| authorships[2].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[3].author.id | https://openalex.org/A5042366154 |
| authorships[3].author.orcid | https://orcid.org/0000-0002-0959-3549 |
| authorships[3].author.display_name | Mohamed A. Ibraheem |
| authorships[3].countries | SA |
| authorships[3].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[3].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[3].institutions[0].id | https://openalex.org/I28022161 |
| authorships[3].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[3].institutions[0].type | education |
| authorships[3].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[3].institutions[0].country_code | SA |
| authorships[3].institutions[0].display_name | King Saud University |
| authorships[3].author_position | middle |
| authorships[3].raw_author_name | Mohamed A. Ibraheem |
| authorships[3].is_corresponding | False |
| authorships[3].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[4].author.id | https://openalex.org/A5011759025 |
| authorships[4].author.orcid | https://orcid.org/0000-0001-7517-3203 |
| authorships[4].author.display_name | Akram A. Abdo Qasem |
| authorships[4].countries | SA |
| authorships[4].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[4].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[4].institutions[0].id | https://openalex.org/I28022161 |
| authorships[4].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[4].institutions[0].type | education |
| authorships[4].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[4].institutions[0].country_code | SA |
| authorships[4].institutions[0].display_name | King Saud University |
| authorships[4].author_position | middle |
| authorships[4].raw_author_name | Akram A. Abdo Qasem |
| authorships[4].is_corresponding | False |
| authorships[4].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[5].author.id | https://openalex.org/A5076985964 |
| authorships[5].author.orcid | https://orcid.org/0000-0002-3095-3430 |
| authorships[5].author.display_name | Ghalia Shamlan |
| authorships[5].countries | SA |
| authorships[5].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[5].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[5].institutions[0].id | https://openalex.org/I28022161 |
| authorships[5].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[5].institutions[0].type | education |
| authorships[5].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[5].institutions[0].country_code | SA |
| authorships[5].institutions[0].display_name | King Saud University |
| authorships[5].author_position | middle |
| authorships[5].raw_author_name | Ghalia Shamlan |
| authorships[5].is_corresponding | False |
| authorships[5].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[6].author.id | https://openalex.org/A5040496641 |
| authorships[6].author.orcid | |
| authorships[6].author.display_name | Mohammed J. Hakeem |
| authorships[6].countries | SA |
| authorships[6].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[6].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[6].institutions[0].id | https://openalex.org/I28022161 |
| authorships[6].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[6].institutions[0].type | education |
| authorships[6].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[6].institutions[0].country_code | SA |
| authorships[6].institutions[0].display_name | King Saud University |
| authorships[6].author_position | middle |
| authorships[6].raw_author_name | Mohammed Jamal Hakeem |
| authorships[6].is_corresponding | False |
| authorships[6].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[7].author.id | https://openalex.org/A5020361673 |
| authorships[7].author.orcid | |
| authorships[7].author.display_name | Ibrahim A. Ababtain |
| authorships[7].countries | SA |
| authorships[7].affiliations[0].institution_ids | https://openalex.org/I28022161 |
| authorships[7].affiliations[0].raw_affiliation_string | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| authorships[7].institutions[0].id | https://openalex.org/I28022161 |
| authorships[7].institutions[0].ror | https://ror.org/02f81g417 |
| authorships[7].institutions[0].type | education |
| authorships[7].institutions[0].lineage | https://openalex.org/I28022161 |
| authorships[7].institutions[0].country_code | SA |
| authorships[7].institutions[0].display_name | King Saud University |
| authorships[7].author_position | last |
| authorships[7].raw_author_name | Ibrahim A. Ababtain |
| authorships[7].is_corresponding | False |
| authorships[7].raw_affiliation_strings | Department of Food Science and Nutrition, King Saud University, Riyadh 1145, Saudi Arabia |
| has_content.pdf | True |
| has_content.grobid_xml | True |
| is_paratext | False |
| open_access.is_oa | True |
| open_access.oa_url | https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071 |
| open_access.oa_status | gold |
| open_access.any_repository_has_fulltext | False |
| created_date | 2025-10-10T00:00:00 |
| display_name | Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes |
| has_fulltext | False |
| is_retracted | False |
| updated_date | 2025-11-06T03:46:38.306776 |
| primary_topic.id | https://openalex.org/T10140 |
| primary_topic.field.id | https://openalex.org/fields/29 |
| primary_topic.field.display_name | Nursing |
| primary_topic.score | 0.9988999962806702 |
| primary_topic.domain.id | https://openalex.org/domains/4 |
| primary_topic.domain.display_name | Health Sciences |
| primary_topic.subfield.id | https://openalex.org/subfields/2916 |
| primary_topic.subfield.display_name | Nutrition and Dietetics |
| primary_topic.display_name | Food composition and properties |
| related_works | https://openalex.org/W4381855404, https://openalex.org/W4249403283, https://openalex.org/W4247513354, https://openalex.org/W4220960902, https://openalex.org/W2994278132, https://openalex.org/W2740767415, https://openalex.org/W2976850000, https://openalex.org/W2600055385, https://openalex.org/W1516818865, https://openalex.org/W3017257679 |
| cited_by_count | 16 |
| counts_by_year[0].year | 2025 |
| counts_by_year[0].cited_by_count | 3 |
| counts_by_year[1].year | 2024 |
| counts_by_year[1].cited_by_count | 6 |
| counts_by_year[2].year | 2023 |
| counts_by_year[2].cited_by_count | 3 |
| counts_by_year[3].year | 2022 |
| counts_by_year[3].cited_by_count | 4 |
| locations_count | 5 |
| best_oa_location.id | doi:10.3390/foods11030460 |
| best_oa_location.is_oa | True |
| best_oa_location.source.id | https://openalex.org/S2737939966 |
| best_oa_location.source.issn | 2304-8158 |
| best_oa_location.source.type | journal |
| best_oa_location.source.is_oa | True |
| best_oa_location.source.issn_l | 2304-8158 |
| best_oa_location.source.is_core | True |
| best_oa_location.source.is_in_doaj | True |
| best_oa_location.source.display_name | Foods |
| best_oa_location.source.host_organization | https://openalex.org/P4310310987 |
| best_oa_location.source.host_organization_name | Multidisciplinary Digital Publishing Institute |
| best_oa_location.source.host_organization_lineage | https://openalex.org/P4310310987 |
| best_oa_location.source.host_organization_lineage_names | Multidisciplinary Digital Publishing Institute |
| best_oa_location.license | cc-by |
| best_oa_location.pdf_url | https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071 |
| best_oa_location.version | publishedVersion |
| best_oa_location.raw_type | journal-article |
| best_oa_location.license_id | https://openalex.org/licenses/cc-by |
| best_oa_location.is_accepted | True |
| best_oa_location.is_published | True |
| best_oa_location.raw_source_name | Foods |
| best_oa_location.landing_page_url | https://doi.org/10.3390/foods11030460 |
| primary_location.id | doi:10.3390/foods11030460 |
| primary_location.is_oa | True |
| primary_location.source.id | https://openalex.org/S2737939966 |
| primary_location.source.issn | 2304-8158 |
| primary_location.source.type | journal |
| primary_location.source.is_oa | True |
| primary_location.source.issn_l | 2304-8158 |
| primary_location.source.is_core | True |
| primary_location.source.is_in_doaj | True |
| primary_location.source.display_name | Foods |
| primary_location.source.host_organization | https://openalex.org/P4310310987 |
| primary_location.source.host_organization_name | Multidisciplinary Digital Publishing Institute |
| primary_location.source.host_organization_lineage | https://openalex.org/P4310310987 |
| primary_location.source.host_organization_lineage_names | Multidisciplinary Digital Publishing Institute |
| primary_location.license | cc-by |
| primary_location.pdf_url | https://www.mdpi.com/2304-8158/11/3/460/pdf?version=1643908071 |
| primary_location.version | publishedVersion |
| primary_location.raw_type | journal-article |
| primary_location.license_id | https://openalex.org/licenses/cc-by |
| primary_location.is_accepted | True |
| primary_location.is_published | True |
| primary_location.raw_source_name | Foods |
| primary_location.landing_page_url | https://doi.org/10.3390/foods11030460 |
| publication_date | 2022-02-03 |
| publication_year | 2022 |
| referenced_works | https://openalex.org/W2130873481, https://openalex.org/W6700412603, https://openalex.org/W2031374926, https://openalex.org/W1980450746, https://openalex.org/W2092007943, https://openalex.org/W2088553082, https://openalex.org/W2162917980, https://openalex.org/W2075365028, https://openalex.org/W1997264165, https://openalex.org/W1974715860, https://openalex.org/W1998807304, https://openalex.org/W2043681079, https://openalex.org/W2021714764, https://openalex.org/W2036606048, https://openalex.org/W2092964642, https://openalex.org/W1984167225, https://openalex.org/W2174905040, https://openalex.org/W1597921635, https://openalex.org/W3065595437, https://openalex.org/W3041867072, https://openalex.org/W2974501433, https://openalex.org/W2019780046, https://openalex.org/W1676157607, https://openalex.org/W1985236302, https://openalex.org/W1979104331, https://openalex.org/W6790753922, https://openalex.org/W4205511122, https://openalex.org/W1990779746, https://openalex.org/W2050143106, https://openalex.org/W2033523388, https://openalex.org/W6695130488, https://openalex.org/W3211309366, https://openalex.org/W1990831596, https://openalex.org/W6676470833, https://openalex.org/W2188053279, https://openalex.org/W6681649027, https://openalex.org/W2072284691, https://openalex.org/W2587851797, https://openalex.org/W2090392556, https://openalex.org/W3038524123, https://openalex.org/W2051377209, https://openalex.org/W2059596926, https://openalex.org/W2050623659, https://openalex.org/W2092281770, https://openalex.org/W2071308830, https://openalex.org/W3191405681, https://openalex.org/W2072725069, https://openalex.org/W6695022311, https://openalex.org/W2123158013, https://openalex.org/W6605331783, https://openalex.org/W2145036255, https://openalex.org/W1978965329, https://openalex.org/W2141646979, https://openalex.org/W2136860880, https://openalex.org/W2277912645, https://openalex.org/W2281401480, https://openalex.org/W3127885557, https://openalex.org/W132248651, https://openalex.org/W2148391803, https://openalex.org/W2108359009 |
| referenced_works_count | 60 |
| abstract_inverted_index.A | 90 |
| abstract_inverted_index.a | 78, 111 |
| abstract_inverted_index.h | 59 |
| abstract_inverted_index.2% | 193 |
| abstract_inverted_index.24 | 56 |
| abstract_inverted_index.96 | 58 |
| abstract_inverted_index.GC | 194, 198 |
| abstract_inverted_index.GZ | 200, 218 |
| abstract_inverted_index.In | 214 |
| abstract_inverted_index.at | 155 |
| abstract_inverted_index.by | 40, 133 |
| abstract_inverted_index.in | 25 |
| abstract_inverted_index.of | 2, 4, 35, 45, 60, 94, 107, 118, 142, 178, 188, 211, 216 |
| abstract_inverted_index.on | 14, 65, 114, 169 |
| abstract_inverted_index.to | 72, 86, 148, 202, 221, 231 |
| abstract_inverted_index.GZ, | 162 |
| abstract_inverted_index.The | 0, 33, 105 |
| abstract_inverted_index.all | 223 |
| abstract_inverted_index.and | 10, 17, 21, 51, 57, 77, 99, 121, 123, 138, 181, 199, 204, 227 |
| abstract_inverted_index.gel | 150 |
| abstract_inverted_index.gum | 7, 11, 108 |
| abstract_inverted_index.had | 110, 165 |
| abstract_inverted_index.pan | 15 |
| abstract_inverted_index.the | 27, 36, 42, 52, 66, 88, 115, 119, 134, 157, 166, 176, 179, 189, 208, 212, 232 |
| abstract_inverted_index.use | 24 |
| abstract_inverted_index.was | 70, 84, 102, 131, 183, 195, 219 |
| abstract_inverted_index.(GZ) | 13 |
| abstract_inverted_index.Gums | 152 |
| abstract_inverted_index.able | 220 |
| abstract_inverted_index.also | 103 |
| abstract_inverted_index.been | 31 |
| abstract_inverted_index.both | 173 |
| abstract_inverted_index.cake | 19, 122, 170, 182, 205 |
| abstract_inverted_index.gums | 37, 164, 201 |
| abstract_inverted_index.have | 30 |
| abstract_inverted_index.loaf | 159 |
| abstract_inverted_index.much | 184 |
| abstract_inverted_index.peak | 136 |
| abstract_inverted_index.test | 83, 93 |
| abstract_inverted_index.than | 186 |
| abstract_inverted_index.that | 187 |
| abstract_inverted_index.type | 106 |
| abstract_inverted_index.used | 71, 85, 109 |
| abstract_inverted_index.were | 38, 63, 153 |
| abstract_inverted_index.when | 192 |
| abstract_inverted_index.(GC), | 9 |
| abstract_inverted_index.(TPA) | 82 |
| abstract_inverted_index.After | 55, 172 |
| abstract_inverted_index.after | 234 |
| abstract_inverted_index.bread | 16, 120, 158, 180, 203 |
| abstract_inverted_index.close | 230 |
| abstract_inverted_index.dough | 49, 74 |
| abstract_inverted_index.flour | 47, 144 |
| abstract_inverted_index.gels, | 145 |
| abstract_inverted_index.lower | 135, 140, 149, 185 |
| abstract_inverted_index.terms | 215 |
| abstract_inverted_index.their | 22, 124 |
| abstract_inverted_index.time. | 127 |
| abstract_inverted_index.used, | 196 |
| abstract_inverted_index.wheat | 46, 143 |
| abstract_inverted_index.which | 146 |
| abstract_inverted_index.Cordia | 8 |
| abstract_inverted_index.Except | 191 |
| abstract_inverted_index.adding | 197 |
| abstract_inverted_index.assess | 73, 87 |
| abstract_inverted_index.color, | 98 |
| abstract_inverted_index.effect | 168 |
| abstract_inverted_index.impact | 113 |
| abstract_inverted_index.mixing | 75 |
| abstract_inverted_index.retain | 222 |
| abstract_inverted_index.scent, | 96 |
| abstract_inverted_index.sponge | 18 |
| abstract_inverted_index.taste, | 97 |
| abstract_inverted_index.Reduced | 128 |
| abstract_inverted_index.amylose | 129 |
| abstract_inverted_index.control | 233 |
| abstract_inverted_index.effects | 34 |
| abstract_inverted_index.general | 100, 228 |
| abstract_inverted_index.hedonic | 91 |
| abstract_inverted_index.overall | 209 |
| abstract_inverted_index.pasting | 43 |
| abstract_inverted_index.process | 29 |
| abstract_inverted_index.profile | 80 |
| abstract_inverted_index.quality | 20 |
| abstract_inverted_index.sensory | 92 |
| abstract_inverted_index.setback | 141 |
| abstract_inverted_index.slurry, | 48 |
| abstract_inverted_index.staling | 28 |
| abstract_inverted_index.storage | 174 |
| abstract_inverted_index.texture | 79, 224 |
| abstract_inverted_index.through | 126 |
| abstract_inverted_index.volume, | 160, 226 |
| abstract_inverted_index.volume. | 171 |
| abstract_inverted_index.although | 163 |
| abstract_inverted_index.analysis | 81 |
| abstract_inverted_index.approval | 101 |
| abstract_inverted_index.control. | 190 |
| abstract_inverted_index.finished | 53, 67 |
| abstract_inverted_index.hardness | 177 |
| abstract_inverted_index.opposite | 167 |
| abstract_inverted_index.origins, | 6 |
| abstract_inverted_index.periods, | 175 |
| abstract_inverted_index.physical | 116 |
| abstract_inverted_index.product. | 54, 68, 213 |
| abstract_inverted_index.storage, | 61 |
| abstract_inverted_index.storage. | 235 |
| abstract_inverted_index.studied. | 32 |
| abstract_inverted_index.superior | 154 |
| abstract_inverted_index.texture, | 95 |
| abstract_inverted_index.texture. | 89 |
| abstract_inverted_index.ziziphus | 12 |
| abstract_inverted_index.assessing | 41 |
| abstract_inverted_index.conducted | 64 |
| abstract_inverted_index.different | 5 |
| abstract_inverted_index.evolution | 125 |
| abstract_inverted_index.hardness. | 151 |
| abstract_inverted_index.increased | 207 |
| abstract_inverted_index.potential | 23 |
| abstract_inverted_index.qualities | 44 |
| abstract_inverted_index.retarding | 26 |
| abstract_inverted_index.viscosity | 137 |
| abstract_inverted_index.conducted. | 104 |
| abstract_inverted_index.determined | 39 |
| abstract_inverted_index.especially | 161 |
| abstract_inverted_index.increasing | 156 |
| abstract_inverted_index.invariably | 206 |
| abstract_inverted_index.properties | 117 |
| abstract_inverted_index.qualities, | 76 |
| abstract_inverted_index.parameters, | 225 |
| abstract_inverted_index.properties, | 50 |
| abstract_inverted_index.shelf-life, | 217 |
| abstract_inverted_index.significant | 112 |
| abstract_inverted_index.corresponded | 147 |
| abstract_inverted_index.demonstrated | 132 |
| abstract_inverted_index.acceptability | 210, 229 |
| abstract_inverted_index.functionality | 1 |
| abstract_inverted_index.hydrocolloids | 3 |
| abstract_inverted_index.substantially | 139 |
| abstract_inverted_index.Micro-doughLab | 69 |
| abstract_inverted_index.investigations | 62 |
| abstract_inverted_index.retrogradation | 130 |
| cited_by_percentile_year.max | 98 |
| cited_by_percentile_year.min | 96 |
| corresponding_author_ids | https://openalex.org/A5063322813 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 8 |
| corresponding_institution_ids | https://openalex.org/I28022161 |
| citation_normalized_percentile.value | 0.84023016 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |