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Bran characteristics and wheat performance in whole wheat bread

2009· article· en· W2016236209 on OpenAlexaff
Marie‐Ève Seyer, Pierre Gélinas

Bibliographic record

VenueInternational Journal of Food Science & Technology · 2009
Typearticle
Languageen
FieldNursing
TopicFood composition and properties
Canadian institutionsAgriculture and Agri-Food CanadaUniversité Laval
Fundersnot available
KeywordsBranCultivarHemicelluloseWhole wheatFood scienceBread makingAbsorption of waterLigninCelluloseComposition (language)ChemistryAgronomyWhole grainsWheat flourRaw materialBotanyBiology

Abstract

fetched live from OpenAlex

Summary The effect of the composition and physical properties of bran from four wheat samples from different cultivars was determined in whole wheat bread. High specific volume of whole wheat bread was correlated (r2 = 0.8275) with strong mechanical properties (low friability) of the bran of wheat cultivars, as determined by sizing (over 425 μm) of bran particles after grinding with a rotor mill. Fibre content and composition of insoluble fibre (hemicellulose, cellulose and lignin) in the bran fraction had a non‐significant (P > 0.05) effect on the performance of wheat cultivars in whole wheat bread. Water absorption of bran was correlated (r2 = 0.9532) with its insoluble fibre content. Based on data obtained with white flour, it was not possible to estimate the baking potential of wheat cultivars in whole wheat bread.

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

How this classification was reachedexpand

Full frame machine prediction

Teacher imitation

Not calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.

metaresearch head score (Codex)0.000
metaresearch head score (Gemma)0.000
Version: metacan-v3-hybrid-931329e0061cValidation status: machine_predicted_unvalidated
Candidate categoriesnone
Consensus categoriesnone
DomainCandidate signal: none · Consensus signal: none
Study designCandidate signal: Observational · Consensus signal: none
GenreCandidate signal: Empirical · Consensus signal: Empirical
Teacher disagreement score0.001
Threshold uncertainty score0.004

Distilled classifier scores by category (both heads)

CategoryCodexGemma
Metaresearch0.0000.000
Meta-epidemiology (narrow)0.0000.000
Meta-epidemiology (broad)0.0000.000
Bibliometrics0.0000.000
Science and technology studies0.0000.000
Scholarly communication0.0000.000
Open science0.0000.000
Research integrity0.0000.000
Insufficient payload (model declined to judge)0.0010.000

Machine scores (provisional)

The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.

Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.

Opus teacher head0.014
GPT teacher head0.269
Teacher spread0.254 · how far apart the two teachers sit on this one work
Validation statusscore_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it

Classification

machine, unvalidated

Machine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.

The models applied no category: nothing in the taxonomy fit this work.
Study designObservational
Domainnot available
GenreEmpirical

How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".

Quick stats

Citations80
Published2009
Admission routes1
Has abstractyes

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Same venueInternational Journal of Food Science & TechnologySame topicFood composition and propertiesFrench-language works237,207