Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread
Why this work is in the frame
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Bibliographic record
Abstract
Abstract The effect of adding fermented split yellow pea flour (SYPF) as a partial replacement for wheat flour in bread was examined. Three sourdough culture levels (3%, 6.5%, and 10%) and two fermentation times (1 and 4 hr) were evaluated. Total titratable acidity of ferment was measured to determine acid development. Bread was baked using three ferment inclusion levels (25%, 35%, and 45%) for each of the six treatment combinations. Nonfermented control bread was baked for each inclusion and culture level by adding the equivalent amount of SYPF and culture to the formulation. Bread was scored for quality and assessed for specific volume, crumb colour, C‐Cell properties, and flavour. Significant main effects were found for inclusion level, culture level, and fermentation time, and a significant Inclusion level × Fermentation time interaction was found for crumb firmness and cell diameter. Breads made with nonfermented SYPF and 10% culture had good flavour with only minor reductions in bread quality compared with a 100% wheat control bread. For the breads made with fermented SYPF, the ferment made with 10% culture fermented for 1 hr and added at an inclusion level of 25% had the most acceptable flavour and bread quality characteristics.
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Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
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.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it