The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.

Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo, Ming Li

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. 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

7 authors.

Yuan ChaiCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.

Ruibin WangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071051, China.

Bo ZhangInstitute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.ORCID 0000-0002-3288-4141

Yonglu TangCrop Research Institute of Sichuan Academy of Agricultural Sciences, Environment-Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Chengdu 610066, China.

Chaosu LiCrop Research Institute of Sichuan Academy of Agricultural Sciences, Environment-Friendly Crop Germplasm Innovation and Genetic Improvement Key Laboratory of Sichuan Province, Chengdu 610066, China.ORCID 0000-0002-0848-5773

Boli GuoInstitute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China.

Ming LiCollege of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.ORCID 0000-0003-2204-3944

Funding

Agricultural Science and Technology Innovation Program, Institute of Food Science and Tech-nology, Chinese Academy of Agricultural Sciences CAAS-ASTIP-2025-IFSTModern Agricultural Industry Technology System CARS03National Science Foundation of China No. 32372266

6 · The paper itself

Abstract

This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where the average hydrodynamic radius (Rh-) was reduced by 75.5% in normal wheat (e.g., CM55), while waxy wheat (WW) exhibited higher Rh-. Crispness correlated negatively with long amylopectin branches (36 < X ≤ 100), with WW displaying superior crispness (12.22 N/mm). Short amylopectin chains (X 6-36) increased under thermomechanical stress, enhancing the expansion index (SEI), whereas long chains (X > 100) restricted expansion. Temperature may modulate color difference (Δ

Indexed as

degradationextrusion expansionmolecular structurespecific mechanical energytemperature

Identifiers

PMID40428608

DOI10.3390/foods14101829

PMCPMC12111570

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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.