{"id":"W2132952191","doi":"10.1111/j.1750-3841.2009.01346.x","title":"Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":51,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Mixing (physics); Gluten; Materials science; Nucleation; Bubble; Ultrasonic sensor; Wheat flour; Food science; Composite material; Chemistry; Acoustics; Mechanics","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001420447,0.00006928013,0.0001896638,0.00007761243,0.0001473379,0.00002421202,0.000323076,0.00002531074,0.000002143951],"category_scores_gemma":[0.0002649284,0.0000310148,0.00006697622,0.0003274955,0.0004126549,0.0002405028,0.00002288559,0.0001716861,2.637999e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002222438,"about_ca_system_score_gemma":0.00005801464,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004770673,"about_ca_topic_score_gemma":6.612195e-7,"domain_scores_codex":[0.998821,0.0001713025,0.0003238976,0.00007778166,0.0004958525,0.0001101355],"domain_scores_gemma":[0.9991758,0.0001298787,0.0003750372,0.0001322373,0.0001515229,0.00003556218],"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":[0.0003459095,0.00001193672,0.0002477017,0.00002403886,0.000007770433,1.134711e-7,0.0007561119,0.0001684756,0.9960262,0.0001271676,0.000007195803,0.002277374],"study_design_scores_gemma":[0.0002023265,0.006301152,0.003545876,0.0009075285,0.00002921066,0.00004668985,0.00006421009,0.00113192,0.9873511,0.0003804529,0.000003199092,0.00003639936],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973431,0.0005014388,0.000006143884,0.001746159,0.0001325602,0.0001057157,4.747203e-7,0.000002911323,0.0001614827],"genre_scores_gemma":[0.9997208,0.000003670027,0.000140211,0.0001057881,0.00002188632,3.7705e-7,1.938808e-8,0.000002683552,0.000004552868],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008675168,"threshold_uncertainty_score":0.1520444,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02053268509919549,"score_gpt":0.2284545619179212,"score_spread":0.2079218768187258,"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."}}