Evidence map›Paper›PMID 40083851›Full record

ArticleFood chemistry: X2025

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior.

Muhammad Bilal, Yiwei Wu, Guangzheng Wang, Guannan Liu, Muhammad Shahar Yar, Dandan Li, Chong Xie, Runqiang Yang, Dong Jiang, Pei Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. 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
–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

2 citing papers in PubMed.

  1. Effect ofFoods (Basel, Switzerland) · 2025
    Article
  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

10 authors.

Muhammad BilalCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Yiwei WuCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Guangzheng WangCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Guannan LiuCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Muhammad Shahar YarCollege of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Dandan LiThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, PR China.
Chong XieThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, PR China.
Runqiang YangThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, PR China.
Dong JiangThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, PR China.
Pei WangThe Sanya Institute of Nanjing Agricultural University, Sanya 572024, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the use of wheatgrass powder (WGP) as a functional ingredient in steamed bread, focusing on its effects on the nutritional composition and key biological macromolecules, specifically gluten and starch. Wheatgrass harvested at 8 days demonstrated optimal bioactive content, enhancing steamed bread quality. The incorporation of WGP (2.5 % and 5 %) reduced loaf volume and increased firmness and chewiness while improving flavor and taste. WGP also suppressed starch gelatinization, decreased thermal stability, and altered gluten polymerization by reducing the polymerization of α- and γ-gliadin into glutenin. Scanning electron microscopy (SEM) analysis revealed that WGP disrupted the gluten-starch matrix, leading to a fragmented gluten network and reduced starch gelatinization, which contributed to the increased firmness and chewiness of steamed bread. These findings highlight the potential of WGP as a functional ingredient for wheat-based products and fill the gap by providing WGP insights into the optimization of dough properties and the underlying molecular interactions involving proteins and starch.

Indexed as

Bioactive compoundsFunctional food additiveGluten proteinsStarch gelatinizationTechno-functionalityWheat seedlings

Identifiers

PMID40083851
PMCPMC11903949

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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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.