{"id":"W2066652062","doi":"10.1021/jf801125f","title":"Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough","year":2008,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"","keywords":"Leavening agent; Chemistry; Kinetics; Sodium bicarbonate; Carbon dioxide; Tartaric acid; Food science; Organic chemistry; Fermentation; Citric acid","routes":{"ca_aff":true,"ca_fund":false,"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":[0.0007171213,0.0003951468,0.0003098841,0.0004636222,0.0003371517,0.000445294,0.0007017546,0.0004786065,0.0006212626],"category_scores_gemma":[0.001372234,0.0003393233,0.0002491893,0.0004730287,0.0003814068,0.0006351407,0.0003519494,0.0005921614,0.0002233652],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003848631,"about_ca_system_score_gemma":0.0004484938,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009896986,"about_ca_topic_score_gemma":0.0009770343,"domain_scores_codex":[0.9995055,0.0000689179,0.00003170911,0.0001133243,0.0002520874,0.00002841351],"domain_scores_gemma":[0.9991871,0.0003351323,0.0001305282,0.0001186168,0.0001953405,0.00003331495],"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":[0.00007391858,0.00006190682,0.002698269,0.00006650443,0.0000109678,0.00002550697,0.00007435403,0.0003732622,0.9845276,0.0001841388,0.0000727494,0.01183076],"study_design_scores_gemma":[0.00001561043,0.0005506967,0.01307944,0.000004918809,0.00002098937,0.0001184334,0.00003621568,0.01220897,0.9723611,0.00007416432,0.001509613,0.00001984281],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8543869,0.0006502327,0.1406318,0.0001527971,0.0001350968,0.0003209302,0.0006857426,0.001305916,0.001730676],"genre_scores_gemma":[0.8825105,0.0007806758,0.1138962,0.00009618849,0.00004063325,0.0002759896,0.0004848034,0.0001135914,0.001801515],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009896986,"threshold_uncertainty_score":0.003792524,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02794790619644231,"score_gpt":0.1994813820792355,"score_spread":0.1715334758827932,"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."}}