Evidence map›Paper›PMID 41859508›Full record

ArticleFood chemistry: X2026

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns.

Hongliang Fan, Wanying Qiao, Danshi Zhu, Lina Yang, Shuxin Jiang, He Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

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

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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

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

6 authors.

Hongliang FanCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Wanying QiaoCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Danshi ZhuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Lina YangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Shuxin JiangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
He LiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the effects of soybean polysaccharides on quinoa-wheat composite flour and steamed buns. The polysaccharides increased the flour's solubility, swelling power, and water absorption by 60.67%, 18.17%, and 53.16%, respectively. In steamed buns, they improved the textural properties, raising springiness by 8.43% and resilience by 41.67%, while increasing specific volume and the height-to-diameter ratio by 1.40% and 7.98%, respectively. Flavor analysis showed modified volatile compound profiles. The findings demonstrate that soybean polysaccharides enhance the functional properties of composite flour and improve the quality of steamed buns, supporting their use in quinoa-based bakery products.

Indexed as

Quinoa-wheat composite flourSoybean polysaccharidesSteamed bun qualityTextural propertiesVolatile flavor compounds

Identifiers

PMID41859508
PMCPMC12998692

What OpenQuestion holds

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Registered trials

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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.