Evidence map›Paper›PMID 41050862›Full record

ArticleFood chemistry: X2025

Milling-induced transformations in rice flour: implications for bread aging.

Zhiqi Wang, Mingshou Lu, Wanshan Yang, Huining Zhang, Lingqi Wei, Xinyu Dong, Jiaxin Zhang, Junru Yu, Menglu Yang, Yue Zhang and 1 more

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

11 authors.

Zhiqi WangCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Mingshou LuCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Wanshan YangCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Huining ZhangCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Lingqi WeiCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Xinyu DongCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Jiaxin ZhangCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Junru YuCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Menglu YangCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Yue ZhangCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.
Fenglian ChenCollege of Food Engineering, Harbin University of Commerce, Xuehai Street, Harbin 150028, Heilongjiang Province, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study was aimed to investigate the effects of wet, semi-dry, and dry milling on the quality characteristics of rice flour and the anti-aging quality of rice bread. The wet milled rice flour (WF) exhibited the lowest damaged starch content, at 3.87 %, and had good water absorption and mixing tolerance. During gelatinization process, the gelatinization characteristics of all rice flour decreased. The paste of dry milled rice flour had relatively high G', G″, and tanδ values, while those of WF were more moderate. Water migration analysis indicated that T

Indexed as

Anti-stalingDamage starchRice breadRice flour qualityRice milling

Identifiers

PMID41050862
PMCPMC12490427

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.