The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread
Bibliographic record
Abstract
This study examined the effects of addition of pulverized lyophilized fruits (chokeberries, black elderberries, blackcurrants, Saskatoon berries) mixed with wheat flour (in amounts of 5%, 10% and 15%) on the quality of dough and bread made from this mixed flour. A reofermetometer F4 was used to evaluate the fermentation of the experimental doughs and a Volscan was used to evaluate the volume of the experimental bread. The dough with 15% addition of black elderberries had the best ability to form fermentation gases, and the dough with 15% addition of Saskatoon berry had the lowest. Doughs supplemented with chokeberry and blackcurrant produced a significantly increased total volume of CO2, but also lost a significant amount of gas during fermentation. The best bread volumes were achieved with the application of elderberry in all investigated amounts, and with the addition of Saskatoon berries in amounts of 5% and 10%. The sensory analysis showed that breads with 5% and 10% fruit additions had the best overall appearance, colour, and textural properties. In the evaluation of the taste properties, breads with the addition of chokeberry, elderberry and Saskatoon berry in the amount of 5% were rated the best.
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How this classification was reachedexpand
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 | 0.000 |
| Science and technology studies | 0.000 | 0.001 |
| 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 itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, 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".