Table 3.

Predicted and experimental value of the responses variables at optimum formulation

	Responses variables	Optimal bread
		Predicted value	Experimental value	Range
Ca 3 CI 2	Moisture (%)	39.2	40.2 ± 0.5	37.35–40.94
	Cohesiveness (−)	0.48	0.52 ± 0.01	0.44–0.55
	Chewiness (N)	6.0	4.8 ± 0.5	5.1–7.0
	Vs (cm3/g)	2.20	2.50 ± 0.04	2.00–2.30
CaLA 2	Moisture (%)	40.6	40.6 ± 0.1	40.33–40.80
	Cohesiveness (−)	0.51	0.50 ± 0.01	0.50–0.52
	Chewiness (N)	7.0	5.3 ± 0.6	6.07–7.93
	Vs (cm3/g)	2.5	2.3 ± 0.9	2.37–2.61

Mean ± SD. Range: Confidence interval of the numerical optimization (95 %)