Quality Enhancement and In Vitro Starch Digestibility of Wheat-Yam Composite Flour Noodles via Adding Different Improvers.

Shuo Hu, Kai-Nong Sun, Qiu-Jia Peng, Run-Hui Ma, Zhi-Jing Ni, Kiran Thakur, Zhao-Jun Wei

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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

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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.

Biocontrol Efficacy and Mechanisms ofJournal of fungi (Basel, Switzerland) · 2026
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

7 authors.

Shuo HuSchool of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.

Kai-Nong SunSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Qiu-Jia PengSchool of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.

Run-Hui MaSchool of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.

Zhi-Jing NiSchool of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.

Kiran ThakurSchool of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.

Zhao-Jun WeiSchool of Biological Science and Engineering, Specialty Food Nutrition and Health Innovation Team of Ningxia Hui Autonomous Region, North Minzu University, Yinchuan 750021, China.ORCID 0000-0003-1729-209X

Funding

Key Research and Development Projects of Anhui Province 2023n06020054Major Projects of Science and Technology in Anhui Province 202203a06020009, 202203a06020028

6 · The paper itself

Abstract

The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam composite flour noodles (color, cooking, textural, thermal properties, and in vitro starch digestibility). Our findings demonstrated that VWG, TGase, and EWP + SA exert distinct yet complementary effects on the quality of composite flour noodles. Combining TGase and VWG yielded the densest microstructure and better textural properties, including hardness, adhesiveness, and springiness. TGase and EWP + SA addition significantly increased slow digestible starch (SDS) content (G6: 33.81%) while reducing starch digestibility. These findings demonstrate that synergetic combinations of improvers, particularly TGase with VWG or EWP + SA, improve both the processing characteristics and nutritional quality of yam-based products.

Indexed as

Chinese yamimproverin vitro starch digestibilitynoodle qualityTGase

Identifiers

PMID40428434

DOI10.3390/foods14101654

PMCPMC12110921

What OpenQuestion holds

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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.