From Molecular to Macroscopic: Dual-Pathway Regulation of Carrot Whole Flour on the Gluten-Starch System.

Han Wang, Xiaoxuan Tian, Ruoyu Zhang, Huijing 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. 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.

Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026
Article

4 · The record

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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

4 authors.

Han WangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.

Xiaoxuan TianCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.

Ruoyu ZhangCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.

Huijing LiCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.ORCID 0000-0001-8541-6731

Funding

Post production processing and food development expert project of wheat innovation team of the third phase modern agricultural technology system of Hebei Province HBCT2023010203

6 · The paper itself

Abstract

Carrots are gaining attention due to their health effects, high yield, low cost, and bright color in food processing. This study analyzed the impact of carrot whole flour (CWF) on steamed cake quality. The effects of CWF and its active ingredients, carrot dietary fiber (CDF) and carrot polyphenols (CPs), on gluten and starch properties were studied. Results showed that steamed cake quality was better at a 12% additional dose. CPs caused gluten to form more hydrogen bonds, increasing the specific volume. CDF weakened the gluten structure by reducing disulfide bonds, decreasing the hardness. Both CDF and CPs disrupted the starch structure by decreasing the short-range order, causing a reduction in springiness and cohesiveness. CDF and CPs increased starch crystallinity, which also contributed to decreasing springiness. This study systematically evaluated the effect of CWF on the steamed cake from the microstructure level to macroscopic quality. Wheat-vegetable blend flour is a key path for nutritional upgrading of traditional staple foods and an essential direction for functional wheat products.

Indexed as

carrot flourglutenstarchsteamed cakewheat flour

Identifiers

PMID40509492

DOI10.3390/foods14111964

PMCPMC12155530

What OpenQuestion holds

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LicenceCC BY

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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.