Claim · model-written summary
Flour from hypoxia-stored wheat had a relatively complete gluten network structure.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- hypoxic atmospheree1
- Outcome
- gluten network structure of wheat floure6
- Direction
- relatively completee6
- Comparator
- conventional air (control)e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wheat Quality”
e0“conventional air (control)”
e1“The content of reactive oxygen species in wheat seeds stored in a hypoxic atmosphere (98% N 2 + 2% O 2 , P O2 = 2.03 kPa) was the lowest”
e6“the gluten network structure of wheat flour stored in a hypoxic environment was relatively complete”
Title
Effects of Modified Atmosphere Storage With Different Oxygen Concentrations on Wheat Quality
Bang‐Bang Li; Sheng‐Ze Jiao; Wei Zhang; et al. Cereal Chemistry 2025. doi:10.1002/cche.70029
Other claims from this paper (9)
- Intervention effect Wheat seeds stored in a hypoxic atmosphere had the lowest reactive oxygen species content.
- Intervention effect Wheat seeds stored in a hypoxic atmosphere had the highest activities of antioxidant enzymes and antioxidants.
- Intervention effect A hypoxic storage environment delayed protein oxidation of wheat.
- Intervention effect Wheat seeds stored in a hypoxic atmosphere had the best cell integrity.
- Intervention effect Wheat seeds stored in a hypoxic atmosphere had the strongest physiological activity.
- Intervention effect Flour from hypoxia-stored wheat had strong gluten strength.
- Intervention effect Wheat dough from hypoxia-stored flour had the highest springiness and gumminess.
- Intervention effect Wheat dough from hypoxia-stored flour had the lowest hardness, chewiness and cohesiveness.
- Intervention effect Wheat dough from hypoxia-stored flour had the lowest adhesiveness.