Table 1.
Second-order designs matrix used for evaluating bread Quality of blend
| Samples # |
Coded | Uncoded | Ca3CI2 | CaLA2 | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Ca | In | Ca (g/Kg) |
In
(%) |
Wabs
(%) |
td
(min) |
tf
(min) |
Wabs
(%) |
td
(min) |
tf
(min) |
|
| 1 | −1 | −1 | 1.20 | 1 | 53.4 | 9 | 75 ± 7 g | 51.3 | 17 | 66 ± 4bc |
| 2 | 1 | −1 | 2.40 | 1 | 53.5 | 25 | 47 ± 1b | 52.0 | 13 | 81 ± 15d |
| 3 | −1 | 1 | 1.20 | 12 | 52.0 | 31 | 32 ± 2a | 53.0 | 34 | 49 ± 9a |
| 4 | 1 | 1 | 2.40 | 12 | 52.5 | 33 | 49 ± 9bc | 52.6 | 29 | 62 ± 5ab |
| CP | 0 | 0 | 1.80 | 6.5 | 52.0 | 34 | 56 ± 3 cd | 51.2 | 23 | 70 ± 15bcd |
| 8 | −1.2 | 0 | 1.08 | 6.5 | 50.2 | 21 | 65 ± 1de | 51.3 | 20 | 76 ± 15bcd |
| 9 | 0 | +1.2 | 1.80 | 13 | 52.8 | 29 | 39 ± 2a | 54.0 | 30 | 63 ± 9ab |
| 10 | 1.2 | 0 | 2.52 | 6.5 | 49.6 | 20 | 62 ± 3de | 51.0 | 18 | 48 ± 4a |
| 11 | 0 | −1.2 | 1.80 | 0 | 53.7 | 24 | 65 ± 2ef | 53.3 | 11 | 79 ± 4cd |
| C | 0 | 0 | 0 | 0 | 56.0 | 12 | 67 ± 4f | 56.0 | 12 | 67 ± 4bcd |
Different letters in the same column indicate significant differences (p < 0.05). Mean ± SD
CP Central Point (3 replicates), C Control (outside of the design), W abs water absorption, t d development time, t f fermentation time