Unlocking the potential of purple wheat bran through superfine grinding: Effects on its physicochemical properties and fortified bread quality.

Yingfen Jiang, Kegang Wu, Eu Ning Tan, Xiaojuan Xu, Kelly Hoi Man Cheng, Weibiao Zhou

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.

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

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3 · Its place in the literature

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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.

Yingfen JiangSchool of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.

Kegang WuSchool of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China.

Eu Ning TanDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.

Xiaojuan XuDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.

Kelly Hoi Man ChengDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.

Weibiao ZhouDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Purple wheat bran (PWB), a novel ingredient rich in dietary fiber and anthocyanins linked to reduced risk of type-2 diabetes, remains underexplored in food applications. This study investigated the effects of superfine grinding on the physicochemical and functional properties of PWB and its incorporation into bread at 10%, 20%, and 30%. Coarse PWB (D

Indexed as

Acylated anthocyaninsParticle sizePurple wheat branStarchy foodSuperfine grinding

Identifiers

PMID42244892

DOI10.1016/j.fochx.2026.104020

PMCPMC13231008

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LicenceCC BY-NC-ND

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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.