Increasing wheat flour extraction rate for balanced starch-protein digestion and gut microbiota optimization: A strategy to enhance nutrition and mitigate food crises.

Lingfang Zhang, Peng Chen, Haowen Lu, Qianyi Jiang, Fan Yang, Binghua Sun, Xiaoxi Wang

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. 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

7 authors.

Lingfang ZhangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Peng ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Haowen LuCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Qianyi JiangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Fan YangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Binghua SunCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Xiaoxi WangCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the influence of wheat flour extraction rate on starch and protein hydrolysis degree, as well as fermentation characteristics of noodles was evaluated using an

Indexed as

In vitro fermentationProtein hydrolysis degreeStarch hydrolysis degreeWheat flour extraction rate

Identifiers

PMID40791882

DOI10.1016/j.fochx.2025.102848

PMCPMC12337690

What Socratic holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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 Socratic graph.