Class information for:
Level 1: DOUGH//GLUTEN FREE BREAD//STALING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
842 2934 29.0 53%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
369 16584 CEREAL CHEMISTRY//GLYCEMIC INDEX//DIETARY FIBER

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 DOUGH Author keyword 117 48% 6% 176
2 GLUTEN FREE BREAD Author keyword 116 78% 3% 77
3 STALING Author keyword 87 66% 3% 81
4 FROZEN DOUGH Author keyword 79 79% 2% 50
5 BREAD Author keyword 71 24% 9% 256
6 CEREAL CHEMISTRY Journal 68 12% 18% 529
7 DOUGH RHEOLOGY Author keyword 65 56% 3% 79
8 BREAD STALING Author keyword 54 75% 1% 39
9 BREAD DOUGH Author keyword 48 67% 1% 44
10 BREAD QUALITY Author keyword 42 48% 2% 65

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 DOUGH 117 48% 6% 176 Search DOUGH Search DOUGH
2 GLUTEN FREE BREAD 116 78% 3% 77 Search GLUTEN+FREE+BREAD Search GLUTEN+FREE+BREAD
3 STALING 87 66% 3% 81 Search STALING Search STALING
4 FROZEN DOUGH 79 79% 2% 50 Search FROZEN+DOUGH Search FROZEN+DOUGH
5 BREAD 71 24% 9% 256 Search BREAD Search BREAD
6 DOUGH RHEOLOGY 65 56% 3% 79 Search DOUGH+RHEOLOGY Search DOUGH+RHEOLOGY
7 BREAD STALING 54 75% 1% 39 Search BREAD+STALING Search BREAD+STALING
8 BREAD DOUGH 48 67% 1% 44 Search BREAD+DOUGH Search BREAD+DOUGH
9 BREAD QUALITY 42 48% 2% 65 Search BREAD+QUALITY Search BREAD+QUALITY
10 WHEAT FLOUR DOUGH 36 70% 1% 30 Search WHEAT+FLOUR+DOUGH Search WHEAT+FLOUR+DOUGH

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 BREADMAKING 160 49% 8% 238
2 BAKING 117 34% 9% 278
3 DOUGH 113 31% 10% 302
4 BREAD DOUGH 106 69% 3% 91
5 CRUMB 95 57% 4% 114
6 BREADMAKING PERFORMANCE 90 87% 2% 45
7 GAS RETENTION 86 76% 2% 60
8 DOUGH RHEOLOGY 85 67% 3% 77
9 WHEAT FLOUR DOUGH 72 69% 2% 61
10 FLOUR DOUGH 64 80% 1% 40

Journals


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 CEREAL CHEMISTRY 68 12% 18% 529
2 JOURNAL OF CEREAL SCIENCE 34 11% 10% 287
3 CEREAL FOODS WORLD 17 11% 5% 149
4 BAKERS DIGEST 13 39% 1% 26

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Understanding gluten-free dough for reaching breads with physical quality and nutritional balance 2015 2 75 81%
Wheat Dough Microstructure: The Relation Between Visual Structure and Mechanical Behavior 2015 1 67 52%
Rheology and the breadmaking process 2003 209 75 65%
Lipids in bread making: Sources, interactions, and impact on bread quality 2011 26 99 79%
Bread Staling: Updating the View 2014 3 194 72%
Influence of ingredients and chemical components on the quality of Chinese steamed bread 2014 4 52 56%
Properties of Cereal Brans: A Review 2015 1 59 25%
Possibilities to increase the quality in gluten-free bread production: an overview 2012 23 85 46%
Perspective of Surface Active Agents in Baking Industry: An Overview 2014 3 182 59%
Frozen bread dough: Effects of freezing storage and dough improvers 2007 54 76 75%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 CEREAL GRP 36 61% 1.3% 38
2 CEREALES 16 61% 0.6% 17
3 FLOUR MILLING BAKING CONFECTIONERY TECHNOL 9 24% 1.1% 32
4 INT EXCHANGE COOPERAT PROGRAM 6 50% 0.3% 9
5 IND PROT GRP 6 100% 0.1% 4
6 FOOD CHEM BIOCHEM 5 12% 1.5% 44
7 CHAIRE BIOCHIM IND AGROALIMENTAIRE 5 43% 0.3% 9
8 AGR FO TRY ENGN FOOD TECHNOL 4 75% 0.1% 3
9 SICHERHEIT QUALITAT GETREIDE 4 75% 0.1% 3
10 CEREAL QUAL 4 20% 0.6% 19

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000202046 CAKE BATTER//MUFFINS//COOKIES
2 0.0000152493 BAKING//CEREAL FOAM//THERMO PHYSICS
3 0.0000145414 WHEAT CHIPS//BETA CASEINS//PURE POLYMERS
4 0.0000131903 ARABINOXYLAN//ARABINOXYLANS//XYLANASE INHIBITOR
5 0.0000127563 PASTA//NOODLES//SPAGHETTI
6 0.0000125418 SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID
7 0.0000109808 HMW GS//LMW GS//GLUTENIN
8 0.0000080575 CRISPNESS//CRUNCHINESS//CRITICAL WATER ACTIVITY
9 0.0000068336 PUROINDOLINES//PUROINDOLINE//GRAIN HARDNESS
10 0.0000053796 STARCH-STARKE//RETROGRADATION//GELATINIZATION