| Typicality: | 0.248 |
| Saliency: | 0.200 |
| compared with other dough conditioning systems | 2 | other |
| enzyme → be → cost-effective | 6 |
| enzyme → be → economical | 3 |
| negative | neutral | positive |
| 0.052 | 0.357 | 0.591 |
| Raw frequency | 9 |
| Normalized frequency | 0.200 |
| Modifier score | 0.500 |
| Perplexity | 137.920 |