Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality.

Shengnan Xu, Xueqin Li, Jiayin Lv, Jie Chen, Kunlun Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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

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

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

5 authors.

Shengnan XuCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Xueqin LiCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Jiayin LvCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Jie ChenCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.

Kunlun LiuCollege of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.ORCID 0000-0001-7701-0459

Funding

Science and Technology Department of Henan Province No.231111111800

6 · The paper itself

Abstract

This study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours. The results showed that M-ETBF had higher protein and flavonoid contents, smaller particle size and darker color (lower

Indexed as

extrusionmicrowave pre-treatmentrheological propertiesTartary buckwheattextural characteristics

Identifiers

PMID42279762

DOI10.3390/foods15111975

PMCPMC13256933

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.