{"id":"W2161054957","doi":"10.1111/1750-3841.12702","title":"Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"Archer Daniels Midland","keywords":"Rheology; Food science; Gluten; Chemistry; Gluten free; Barley flour; Wheat flour; Congelation; Materials science; Composite material","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":[0.0001239828,0.0002970874,0.0002067552,0.0001097323,0.0001164474,0.0002998715,0.0001140041,0.0001217662,0.000668986],"category_scores_gemma":[0.0001731787,0.00009919509,0.0001671568,0.0001243778,0.0001430113,0.0001566797,0.0001189196,0.0002973662,0.00007344068],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001699309,"about_ca_system_score_gemma":0.0001328107,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001451763,"about_ca_topic_score_gemma":0.002226087,"domain_scores_codex":[0.9999169,0.00001758728,0.000009148529,0.0000204326,0.00001429042,0.00002154255],"domain_scores_gemma":[0.9998766,0.00001726125,0.0000365768,0.000009015501,0.00002151954,0.00003890707],"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":[0.0008069537,0.0000435251,0.0006655328,0.00004325942,0.00001291118,0.00004135113,0.00003229209,0.00004085519,0.9973215,0.000007646535,0.00001057216,0.0009735674],"study_design_scores_gemma":[0.00002401067,0.00151372,0.03554178,0.00001500417,0.00006188699,0.0001043752,0.0001439539,0.0003316667,0.9614819,0.00001423633,0.0007567813,0.00001070815],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994159,0.0002983667,0.00008569106,0.000007920091,0.000005037784,0.000003968066,0.00005641892,0.000004002633,0.0001226646],"genre_scores_gemma":[0.9988456,0.000213954,0.0003793598,0.00001937087,0.000002289745,0.000005105675,0.0001440876,0.000006760076,0.0003835617],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001451763,"threshold_uncertainty_score":0.002886653,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02765646032298092,"score_gpt":0.3154294682289782,"score_spread":0.2877730079059972,"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."}}