{"id":"W4384203779","doi":"10.1002/cche.10699","title":"The entrainment and evolution of gas bubbles in bread dough—A review","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":24,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan; University of Manitoba","funders":"Institute of Nutrition, Metabolism and Diabetes; Natural Sciences and Engineering Research Council of Canada; Jiangsu Agricultural Science and Technology Innovation Fund; Natural Science Foundation of Jiangsu Province; Government of Jiangsu Province; Canadian Institutes of Health Research; China Scholarship Council; Western Grains Research Foundation","keywords":"Leavening agent; Bubble; Coalescence (physics); Chemistry; Food science; Entrainment (biomusicology); Bread making; Mechanics; Fermentation; Physics","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":[0.0001448522,0.0000533324,0.00008464032,0.000007321941,0.00004919398,0.000009879371,0.00006366405,0.00002872388,0.00002147315],"category_scores_gemma":[0.00002848425,0.00003848971,0.00002222802,0.0001081051,0.00006178263,0.00001976825,0.00002752724,0.00006332251,0.000006765258],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005142467,"about_ca_system_score_gemma":0.00001018586,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005200044,"about_ca_topic_score_gemma":0.000006638127,"domain_scores_codex":[0.9995544,0.00002103059,0.0001378201,0.00008749151,0.00009080491,0.0001084493],"domain_scores_gemma":[0.9997675,0.00004185101,0.00003712593,0.0001127412,0.00001685813,0.00002392902],"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":[0.001155877,0.0001587683,0.006216002,0.01384601,0.0000648874,0.00001487085,0.00175799,0.00001885559,0.6854303,0.0003076324,0.05553499,0.2354939],"study_design_scores_gemma":[0.00146255,0.0002712046,0.01902775,0.007253631,0.00008061023,0.00008012494,0.001689098,0.0006985171,0.8583511,0.003676172,0.1069627,0.0004465205],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.931695,0.04170094,6.047713e-7,0.008323587,0.0001098823,0.0001702724,0.00000900717,0.0000663855,0.01792435],"genre_scores_gemma":[0.9961623,0.003541835,0.000005706537,0.00008390949,0.00003310842,0.00001202929,0.000010691,0.00000489903,0.0001455152],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2350473,"threshold_uncertainty_score":0.1569565,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01337310019456802,"score_gpt":0.2475348187191292,"score_spread":0.2341617185245612,"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."}}