Evidence map›Paper›PMID 41049772›Full record

ArticleFood chemistry: X2025

Ameliorative impact of oat β-glucan on quality of wheat bread: Insight into structural characteristics, textural properties and storage stability.

Sisi Lv, Yanan Wang, Siman Zhang, Siyu Wu, Xin Feng, Shuhan Xu, Binyan Li, Tiejing Li, Wentao Su, Yuxiao 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. 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.

Sisi LvDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Yanan WangDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Siman ZhangDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Siyu WuDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Xin FengDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Shuhan XuDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Binyan LiDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Tiejing LiDepartment of Food Science, College of Light Industry, Liaoning University, Shenyang 110031, Liaoning Province, China.
Wentao SuState Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
Yuxiao WangState Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Searching natural products to improve bread quality satisfies consumers' demands for health-promoting cereal-based food. This study characterized the structures and processing characteristics of laboratory-prepared oat β-glucan (OBG-20) and commercially available oat β-glucan (OBG-CA), whose ameliorative effects on texture and storage stability of wheat bread were investigated. Results showed OBG-20's β-glucan content was 1.20 times higher than that in OBG-CA. Both of them exhibited shear-thinning behavior as pseudoplastic fluids, but OBG-20 possessed superior foaming performance and inhibition of α-amylase activity. When wheat flour was replaced with 0.85 % OBG-20 and 0.85 % OBG-CA to make bread, OBG-20 increased water content and specific volume by 0.3 % and 8.2 %, while OBG-CA decreased water content by 0.5 % and increased specific volume by 5.7 % compared to control group. OBG-20 substitution reduced retrogradation enthalpy and relative crystallinity, further delaying bread aging. Overall, OBG-20 has potential as quality improvers to increase the texture and storage stability of wheat bread.

Indexed as

Oat β-glucanStorage stabilityStructural characterizationTextural propertiesWheat bread

Identifiers

PMID41049772
PMCPMC12491722

What OpenQuestion holds

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LicenceCC BY-NC
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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.