Evidence map›Paper›PMID 37915231›Full record

ArticleJournal of microbiology and biotechnology2023

Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread.

Jingjing Wang, Han Bai, Ran Zhang, Guoao Ding, Xuran Cai, Wei Wang, Guilan Zhu, Peng Zhou, Yan Zhang

Open access · greenAbstract read
In one paragraph

Article in Journal of microbiology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
2.8field-weighted citation impact, top 9% of its field
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

2 citing papers in PubMed, 7 citations in OpenAlex.

  1. Review
  2. Article
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

9 authors at 2 institutions in 1 country.

Jingjing WangSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Han BaiSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Ran ZhangSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Guoao DingSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Xuran CaiSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Wei WangSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Guilan ZhuSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Peng ZhouSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Yan ZhangSchool of Life Sciences, Hefei Normal University, Lianhua Road 1688, Hefei 230601, Anhui, P.R. China.
Hefei Normal University · CNAnhui University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of

Indexed as

LaccaseTriticumBreadFlourGlutensGlutensLaccasecross-linkinggluten-free proteinlaccaseWhole-wheat bread

Identifiers

PMID37915231
PMCPMC10772560
OpenAlexW4388235421

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.