Evidence map›Paper›PMID 39335858›Full record

ArticleFoods (Basel, Switzerland)2024

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough.

Xuyang Ren, Huining Zhang, Mingshou Lv, Hongchen Fan, Linlin Liu, Bing Wang, Xiaofeng Hu, Yanguo Shi, Chunhua Yang, Fenglian Chen and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

11 authors.

Xuyang RenCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Huining ZhangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Mingshou LvCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Hongchen FanCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Linlin LiuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Bing WangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Xiaofeng HuCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Yanguo ShiCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Chunhua YangCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Fenglian ChenCollege of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Ying SunCollege of Tourism and Cuisine, Harbin University of Commerce, Harbin 150028, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In a previous study, rice bread was prepared using a combination of rice-wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting, mixing characteristics, texture, and water retention of the MF and MD were examined by a rapid visco analyzer (RVA), Mixolab, texture profile analysis (TPA), and a low-field nuclear magnetic resonance analyzer (LF-NMR). The PV, TV, BD, FV, and SV of the MF declined as the incorporated amount of ERF increased. There was no significant difference in the PT at the 5-15% addition level (

Indexed as

doughextrusionrice flour

Identifiers

PMID39335858
PMCPMC11431399

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.