{"id":"W2055729159","doi":"10.1094/cchem.2000.77.1.70","title":"Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":39,"is_retracted":false,"has_abstract":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Cellulase; Chemistry; Food science; Amylase; Enzyme; Softening; Hydrolysis; Proteases; Bread making; Biochemistry; Materials science; Composite material","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":true,"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":[0.0004660657,0.0008702916,0.0005616256,0.0005457358,0.0003306974,0.0007118182,0.0004146719,0.0003988715,0.002164724],"category_scores_gemma":[0.001093402,0.0003020038,0.0003806798,0.0007283679,0.0004040335,0.0002837386,0.0002876626,0.0005449721,0.0002122044],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00132741,"about_ca_system_score_gemma":0.0009593552,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.04145842,"about_ca_topic_score_gemma":0.09223562,"domain_scores_codex":[0.9991028,0.0001631664,0.00009145463,0.0001196122,0.0003965968,0.0001263186],"domain_scores_gemma":[0.9990169,0.0001771282,0.0002050801,0.00005471148,0.0003224585,0.0002237197],"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":[0.002066027,0.000187204,0.001329807,0.0001516583,0.00003856095,0.00006585005,0.00003874907,0.0001933729,0.9910809,0.00002235814,0.00006320538,0.004762287],"study_design_scores_gemma":[0.00003831993,0.003572189,0.02713849,0.00001611534,0.0001281443,0.0001063057,0.00007268636,0.0003912142,0.966069,0.00001028989,0.002436298,0.00002092976],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9968485,0.001329736,0.000428132,0.00004502507,0.00001911936,0.00005758207,0.0002654146,0.00003668641,0.0009698375],"genre_scores_gemma":[0.9918084,0.001024711,0.003240979,0.00006130934,0.00001318376,0.00003499717,0.0008067032,0.00003392786,0.002975785],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9585416,"threshold_uncertainty_score":0.08243424,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01293332547336018,"score_gpt":0.2215159509049921,"score_spread":0.2085826254316319,"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."}}