{"id":"W2525041604","doi":"10.1002/jsfa.8048","title":"Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"","keywords":"Rheology; Ultrasonic sensor; Materials science; Food science; Ultrasound; Attenuation; Composite material; Chemistry; Acoustics; Optics","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":[0.0005017935,0.00006167783,0.0001647626,0.00004235128,0.0001819925,0.0000212983,0.0001354187,0.00004534555,7.431286e-7],"category_scores_gemma":[0.0001704064,0.00002320356,0.00005605996,0.0001181145,0.0001938936,0.0004120882,0.00002898983,0.00006374263,3.112126e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000254392,"about_ca_system_score_gemma":0.00001974662,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000006073737,"about_ca_topic_score_gemma":0.000004044904,"domain_scores_codex":[0.9992566,0.00004876517,0.0003145678,0.00008014062,0.000201068,0.00009885125],"domain_scores_gemma":[0.9991158,0.00008969889,0.0004735008,0.00005756063,0.0002300262,0.00003347075],"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":[0.0001962427,0.00001154503,0.003830458,0.00005017546,0.00001185705,1.545403e-8,0.0006829115,0.00001877518,0.9837174,0.0005660165,0.00001450201,0.01090006],"study_design_scores_gemma":[0.0005834352,0.001245964,0.30378,0.000586623,0.00003924399,0.00003739408,0.0001876729,0.00003848203,0.6916755,0.001717652,0.00004110992,0.0000669107],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960666,0.0004227889,0.0001678151,0.002987403,0.0002038707,0.0001113571,0.000004552085,0.000003016872,0.00003256245],"genre_scores_gemma":[0.9995274,0.00001427073,0.0003450005,0.00001644378,0.0000706932,6.169159e-7,1.600912e-7,0.000001980957,0.00002345743],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2999495,"threshold_uncertainty_score":0.1399757,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03589658206573366,"score_gpt":0.2617788268138815,"score_spread":0.2258822447481478,"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."}}