| Property | Similarity |
|---|---|
| be used in bread | 1.00 |
| be in bread | 0.97 |
| do in bread | 0.95 |
| be important in bread | 0.95 |
| be needed in bread | 0.94 |
| be added to bread mixtures | 0.83 |
| be used for shortcrust pastry | 0.82 |
| be used in shortcrust pastry | 0.81 |
| be better than flour | 0.81 |
| be called flour | 0.81 |
Click on a property for more details on the statement. Click on a column header to use it as a sorting key.
| Subject | Score | Plausible | Typical | Remarkable | Salient | Source |
|---|---|---|---|---|---|---|
| amylase | 0.62 0.6191229569 |
0.21 0.2146697553 |
0.24 0.2418046559 |
0.45 0.4493479473 |
0.26 0.2616933350 |
Quasimodo |
| ascorbic acid | 0.43 0.4332447939 |
0.02 0.0193953498 |
0.14 0.1449691133 |
0.06 0.0618198847 |
0.03 0.0304148256 |
Quasimodo |
| butter | 0.92 0.9194925880 |
0.20 0.2008332976 |
0.03 0.0293012598 |
0.96 0.9639619350 |
0.54 0.5393305021 |
Quasimodo |
| fat | 0.66 0.6593084183 |
0.33 0.3265196688 |
0.51 0.5118595656 |
0.31 0.3057891124 |
0.26 0.2568690747 |
Quasimodo |
| flour | 0.97 0.9660470453 |
0.18 0.1806407562 |
0.03 0.0255673287 |
0.96 0.9632147913 |
0.51 0.5088835028 |
Quasimodo |
| margarine | 0.90 0.9048780260 |
0.10 0.1024855934 |
0.17 0.1738038551 |
0.29 0.2934683912 |
0.16 0.1643876997 |
Quasimodo |
| plain flour | 0.62 0.6200654110 |
0.28 0.2764109934 |
0.01 0.0092677992 |
0.81 0.8113623039 |
0.43 0.4308051993 |
Quasimodo |