{"id":"W2198122691","doi":"10.1111/ijfs.13022","title":"Fructans, water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":51,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Fructan; Food science; Sucrose; Fructose; Fermentation; Chemistry; Gluten; Leavening agent; Arabinogalactan; Yeast; Sugar; Bread making; Polysaccharide; Biochemistry","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006447211,0.0001529446,0.000268471,0.001585576,0.0000823877,0.0001251774,0.000639041,0.0001707279,0.000003814013],"category_scores_gemma":[0.0001435692,0.000111219,0.0000148096,0.000480326,0.00156894,0.0005505666,0.0004096462,0.0003916911,9.48876e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002122179,"about_ca_system_score_gemma":0.00008862028,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002935705,"about_ca_topic_score_gemma":0.00008290171,"domain_scores_codex":[0.998419,0.00002465835,0.0003692855,0.0003435521,0.0004404726,0.0004030305],"domain_scores_gemma":[0.9991447,0.00001906547,0.0001754087,0.0001666147,0.0003692785,0.0001249076],"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":[0.0004152734,0.00008492167,0.01968542,0.000008723518,0.00003162757,0.00006573834,0.001026453,0.00004555748,0.9480485,0.001654837,0.00008572123,0.02884724],"study_design_scores_gemma":[0.003402428,0.003360444,0.002511521,0.0002263849,0.00002996129,0.01065157,0.001740403,0.0006827778,0.9416741,0.03107819,0.004341241,0.0003010366],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9845303,0.001906209,0.0002894948,0.01233874,0.0006998652,0.0001217052,0.000007445024,0.00003189285,0.00007431339],"genre_scores_gemma":[0.995945,0.00007975785,0.003697862,0.0002102702,0.00003655989,0.00000239577,6.76649e-7,0.00001071558,0.00001674897],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02942335,"threshold_uncertainty_score":0.5780826,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01410028092224662,"score_gpt":0.2609807752160571,"score_spread":0.2468804942938104,"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."}}