Evidence map›Paper›PMID 31598081›Full record

ArticleBreeding science2019

Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'.

Kanenori Takata, Koki Matsushita, Daisuke Goshima, Tadashi Nakamura, Hiroaki Yamauchi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Breeding science, 2019. 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

5 authors.

Kanenori TakataNARO Western Region Agricultural Research Center, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514, Japan.
Koki MatsushitaDepartment of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.
Daisuke GoshimaDepartment of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.
Tadashi NakamuraDepartment of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.
Hiroaki YamauchiDepartment of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Nishi, Inada, Obihiro, Hokkaido 080-8555, Japan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The physical properties of various white bread doughs made from the flours of 'Harunoakebono' and 10 genotypes of its near-isogenic lines with different compositions of high molecular weight glutenin subunit (HMWGs) were measured with the Creep method based on a Maxwell-2-element model. The expansion stress in the proofing process of various doughs was obtained by a numerical calculation method. The results indicated that doughs with high elastic characteristics, namely large relaxation time (τ

Indexed as

bread-making qualityhigh molecular weight glutenin subunit (HMWGs)near-isogenic line (NIL)physical propertiessimulationwheat (Triticum aestivum L.)

Identifiers

PMID31598081
PMCPMC6776135

What OpenQuestion holds

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Registered trials

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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 OpenQuestion graph.