Bibliographic record
Abstract
In 2011-2012, wheat production in Canada was 20.1 Mt. As a major staple food globally, wheat is one of the grain widely used in baking industry as well. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The chemical compounds, namely starch and protein contribute to the functional and strength property of dough. Freshly harvested wheat may need a few years of storage to enhance the quality of these compounds. However, heat treatment with microwave is an efficient method to accelerate the process of aging. The physical properties such as ash content and gelatinization temperature of starch play an important role in the dough stability during baking and other characteristics of final products as well. In this study, two factors which include temperature and moisture content was applied. There were three levels of each: temperatures were 60 oC, 75 oC and 90 oC while moisture contents were set at 12%, 15% and 18% on wet basis. Combinations with different factors studied were obtained from the JMP 10 software (SAS Institute Inc., Cary, NC, USA) using a Central Composite Design (CCD). Total protein content was determined by bicinchoninic acid method, while starch content was estimated by enzymatic method. A muffler furnace was used to burn the wheat at 585 oC in order to measure the mineral content of wheat flour. The gelatinization temperature of starch was determined by using the differential scanning calorimetry (DSC). Data were analyzed by analysis of variance (ANOVA) with JMP 10. It was found that, following the increase inin temperature, the gelatinization temperature increased compared to the untreated samples. Starch and protein were increased initially followed by the decreasing trend when the heating temperature reached 75 oC. Similarly, ash content increased first and decreased when the temperature reached 90 oC. However, moisture content was found to be insignificant in the range used in this study. In conclusion, the effects of microwave heating treatment on starch, protein and gelatinization temperature were determined which are important for baking. The model explained the effects of the factors on the parameters, which helps its use in baking industry.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot 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.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| 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) | 0.001 | 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 itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
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".