{"id":"W3193980257","doi":"10.1016/j.foodchem.2021.130877","title":"Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":50,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Manitoba","funders":"Qinglan Project of Jiangsu Province of China; Jiangsu Agricultural Science and Technology Independent Innovation Fund; Priority Academic Program Development of Jiangsu Higher Education Institutions; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Amylopectin; Food science; Starch; Lactobacillus plantarum; Fermentation; Chemistry; Retrogradation (starch); Yeast; Rheology; Amylose; Lactic acid; Materials science; Biochemistry; Bacteria; Biology; 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":[0.0003019206,0.0004660042,0.0004304828,0.0001981373,0.0002093864,0.0006250681,0.0002563589,0.0003242803,0.001477015],"category_scores_gemma":[0.0006327761,0.0002846257,0.0003261017,0.0002423717,0.0004138862,0.0003628951,0.0002415596,0.0005573432,0.000168226],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00023516,"about_ca_system_score_gemma":0.0003387202,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001303713,"about_ca_topic_score_gemma":0.00104084,"domain_scores_codex":[0.9997659,0.00007447292,0.00002483076,0.00003720755,0.00002857714,0.00006899834],"domain_scores_gemma":[0.9996406,0.0001106098,0.00006320703,0.00001910731,0.00004417378,0.0001222624],"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":[0.01156133,0.0005059148,0.001587406,0.0001024004,0.00005138448,0.00013775,0.0001313048,0.0001948505,0.9836327,0.00007972166,0.00004255018,0.001972709],"study_design_scores_gemma":[0.0001799336,0.005026515,0.01685027,0.00002564161,0.0001067471,0.0001180601,0.0002972064,0.0009213037,0.9759305,0.00004033568,0.0004735135,0.00002989151],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9995066,0.0002249542,0.00006578858,0.00002009226,0.00001202782,0.000002915315,0.00003704506,0.000003295942,0.000127242],"genre_scores_gemma":[0.9991972,0.0001168733,0.0002318733,0.0000284016,0.00000615701,0.000003891801,0.00008996097,0.000005396381,0.0003202267],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001477015,"threshold_uncertainty_score":0.004941046,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.007059209007496676,"score_gpt":0.2139915586493856,"score_spread":0.2069323496418889,"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."}}