Evidence map›Paper›PMID 42294141›Full record

ArticleFood chemistry: X2026

Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch.

Zhenbing Ma, Yuanyuan Tian, Rong Xiong, Haibo Lan, Jia Zheng, Shunchuan Sun, Jian Su, Chenyang Wang, Yi Ma

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.

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0citing papers in PubMed
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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

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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

9 authors.

Zhenbing MaSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.
Yuanyuan TianSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.
Rong XiongSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.
Haibo LanSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.
Jia ZhengWuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China.
Shunchuan SunSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.
Jian SuWuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China.
Chenyang WangSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.
Yi MaSchool of Food and Liquor Engineering, Sichuan University of Science & Engineering, Yibin 644000, Sichuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Wheat serves as raw material for daqu and bread production, while starch fine structure and pasting properties differ poorly understood between zhiqu and bread wheat cultivars. This study determined the starch-related properties of the two wheat types. The results showed that the amylose content of zhiqu wheat ranged from 27.44% to 27.90%, which was lower than that of bread wheat (28.38-30.94%). Zhiqu wheat had larger medium-sized starch granules (46.61 μm) compared with bread wheat (43.68 μm). XRD analysis confirmed that zhiqu wheat exhibited higher relative crystallinity (24.6%-26.1%) than bread wheat (24%-24.9%). In terms of pasting properties, zhiqu wheat showed higher peak viscosity, trough viscosity and final viscosity, as well as a lower degree of starch branching. Principal component analysis (PCA) revealed that zhiqu wheat had relatively stable and consistent quality traits. These findings deepen understanding of zhiqu wheat starch functionality and guide zhiqu wheat variety selection.

Indexed as

Fine structurePasting propertiesThermal propertiesWheat starchZhiqu wheat

Identifiers

PMID42294141
PMCPMC13260213

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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.