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Mendeley readers
Attention Score in Context
| Title |
Developments in bread-making processes
|
|---|---|
| Published in |
Plant Foods for Human Nutrition, March 2000
|
| DOI | 10.1023/a:1008199314267 |
| Pubmed ID | |
| Authors |
B. Belderok |
| Abstract |
An introduction to the evolutionary history of wheat is followed by a description of the origin and distribution of the modern hexaploid wheat varieties in Europe. Next, the influence of cultural (the way of bread making), social and economic (i.e. the great influence of the United States and Canada) factors on wheat growing in Europe are considered (Section 1). The anatomy and chemical composition of wheat grains and the fundamental differences between hard and soft wheat are described in Section 2. The process of flour making is treated in Section 3. Section 4 contains a study of gluten proteins and wheat starches in relation to the making of bread (Section 5) and of other wheat products (Section 6). Section 7 deals with the genetic bread-wheat properties: grain hardness, milling quality, production of (unwanted) sticky doughs, alpha-amylase levels, and contains an extensive study of genetics and the role of gliadins and glutenins. A concluding section contains the description and evaluation of assay methods to identify the characteristics of bread wheats for the use of millers, arbiters, and especially for growers. |
Mendeley readers
The data shown below were compiled from readership statistics for 128 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Australia | 1 | <1% |
| Unknown | 127 | 99% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 22 | 17% |
| Student > Master | 19 | 15% |
| Student > Ph. D. Student | 15 | 12% |
| Researcher | 11 | 9% |
| Student > Doctoral Student | 6 | 5% |
| Other | 17 | 13% |
| Unknown | 38 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 47 | 37% |
| Biochemistry, Genetics and Molecular Biology | 11 | 9% |
| Engineering | 7 | 5% |
| Social Sciences | 4 | 3% |
| Chemistry | 4 | 3% |
| Other | 15 | 12% |
| Unknown | 40 | 31% |
Attention Score in Context
This research output has an Altmetric Attention Score of 6. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 09 June 2023.
All research outputs
#5,446,994
of 25,374,647 outputs
Outputs from Plant Foods for Human Nutrition
#208
of 743 outputs
Outputs of similar age
#6,660
of 41,738 outputs
Outputs of similar age from Plant Foods for Human Nutrition
#1
of 1 outputs
Altmetric has tracked 25,374,647 research outputs across all sources so far. Compared to these this one has done well and is in the 75th percentile: it's in the top 25% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 743 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 9.1. This one has gotten more attention than average, scoring higher than 69% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 41,738 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 71% of its contemporaries.
We're also able to compare this research output to 1 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them