Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation.

Ziyuan Guo, Xin Wang, Xiaoqing Deng, Luyu Fan, Qun Shen, Xiang Li, Xiaomeng Wu

Abstract read

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.

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0citing papers in PubMed

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1 · What the graph read from it

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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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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

Ziyuan GuoCollege of Culinary and Food Science Engineering, Sichuan Tourism University, 610100 Chengdu, China.

Xin WangCollege of Culinary and Food Science Engineering, Sichuan Tourism University, 610100 Chengdu, China.

Xiaoqing DengCollege of Culinary and Food Science Engineering, Sichuan Tourism University, 610100 Chengdu, China.

Luyu FanCollege of Culinary and Food Science Engineering, Sichuan Tourism University, 610100 Chengdu, China.

Qun ShenCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China.

Xiang LiCollege of Culinary and Food Science Engineering, Sichuan Tourism University, 610100 Chengdu, China.

Xiaomeng WuCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Hull-less barley is an important staple crop in plateau regions; however, its elevated β-glucan (BG) content often compromises dough quality. In this study, we investigated the mechanisms underlying β-glucanase (BGS)-mediated enhancement of hull-less barley dough quality by integrating structural characterization and untargeted metabolomics. BGS hydrolyzed BG glycosidic bonds, reducing its molecular weight from 6.577 × 10

Indexed as

Hull-less barleyStructural characterizationUntargeted metabolomicsβ-GlucanΒ-Glucanase

Identifiers

PMID42011497

DOI10.1016/j.fochx.2026.103809

PMCPMC13092185

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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.