ArticleFood chemistry: X2026
NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated how NaCl affects gluten-starch interactions in model doughs with varying gluten contents during heating. Results showed adding NaCl weakened the hydrogen bonds between proteins in the initial dough mixing (C1) → protein weakening (C2) stage and enhanced hydrogen bond interaction in the C2 → starch gelatinization (C3) stage in model doughs. Hydrophobic force and ordered structure increased continuously during heating, and NaCl addition effectively inhibited the damage of starch crystallinity. The total hydrophobic force increased, and the total hydrogen bond content of the high-gluten group increased. The total hydrogen bond content of medium-gluten group decreased in the C1 → C2 stage and increased in the C2 → C3 stage. The total hydrogen bond content of the low-gluten group increased. CLSM indicated NaCl and protein influenced the formation of dense and continuous networks structure during heating. Therefore, this work can provide a theoretical basis for the development and utilization of low-salt flour products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.