{"id":"W1579285989","doi":"10.1111/jfq.12151","title":"Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing <i><scp>β</scp></i>‐Glucan‐Rich Barley Flour Fraction","year":2015,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Fraction (chemistry); Chemistry; Wheat flour; Chromatography","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001414529,0.0003464588,0.0002055542,0.0001838158,0.0001914519,0.0003331609,0.0001171511,0.0001689128,0.001682761],"category_scores_gemma":[0.0001879045,0.0001337439,0.000319136,0.0001830041,0.0001744673,0.0001875335,0.0001585713,0.000367843,0.0001540805],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001880354,"about_ca_system_score_gemma":0.0001033941,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003817739,"about_ca_topic_score_gemma":0.004852112,"domain_scores_codex":[0.9998882,0.00001218546,0.00001033025,0.00003417442,0.00003138603,0.00002368803],"domain_scores_gemma":[0.9998283,0.0000202349,0.00005076052,0.00001223056,0.0000538716,0.00003455261],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0004608246,0.00001622889,0.001468476,0.00004403959,0.00001993528,0.0000485073,0.00005717825,0.00004599057,0.9969165,0.00001126044,0.00002074484,0.0008902798],"study_design_scores_gemma":[0.00001724621,0.001979224,0.1537554,0.00002719843,0.00009131285,0.0002033558,0.0002824337,0.0005189066,0.8421479,0.00002323392,0.0009276351,0.00002615339],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989824,0.0002395942,0.0002601237,0.000008683493,0.000005265388,0.000005831428,0.0001972208,0.00001021352,0.0002906376],"genre_scores_gemma":[0.9973946,0.0001357925,0.0005787651,0.00001523347,0.000001386967,0.00000696068,0.0005370335,0.00001540981,0.001314867],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003817739,"threshold_uncertainty_score":0.007591009,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.09590947798491752,"score_gpt":0.3321477994895486,"score_spread":0.2362383215046311,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}