. 2015 Nov 10;53(2):1259–1268. doi: 10.1007/s13197-015-2092-9

Table 2.

Regression coefficients and correlation for the adjusted model to experimental data of dough properties and textural bread in mixtures design

	Coefficients	b₁	b₂	b₃	b₁₂	b₁₃	b₂₃	b₁₂₃	R²
Dough	W index	260.37* ± 4.3	290.37 * ± 4.3	260.26* ± 4.3	12.47 ± 19.81	32.47 ± 19.81	252.50^* ± 19.81	−1469.47 ± 19.81	0.996
	P/L	0.69^* ± 0.02	0.66^* ± 0.02	0.81^* ± 0.02	−0.10 ± 0.11	−0.04 ± 0.11	−0.38 ± 0.11	0.82 ± 0.11	0.974
	Ie	68.51 ± 5.89	85.52^* ± 5.89	89.51^* ± 5.89	−12.29 ± 27.07	−4.29 ± 27.07	29.71 ± 27.07	−482.86 ± 27.07	0.935
	Hardness (N)	0.34^* ± 0.01	0.44^* ± 0.01	0.38 ^* ± 0.01	−0.23 ± 0.05	0.13 ± 0.05	−0.58^* ± 0.05	0,34 ± 0.05	0.995
	Chewiness (Nmm)	0.84 ± 0.82	2.62 ± 0.82	3.30 ± 0.82	0.25 ± 3.75	0.62 ± 3.75	−8,87 ± 3.75	−7,57 ± 3.75	0.819
	Cohesion	8.50^* ± 0.44	11.69^* ± 0.44	9.67^* ± 0.44	−1.83 ± 2.00	5.74 ± 2.00	−7.77 ± 2.00	6.76 ± 2,00	0.974
	Adhesion (N)	0.10 ± 0.08	0.22 ± 0.08	0.34 ± 0.08	0.10 ± 0.35	−0.02 ± 0.35	−0.65 ± 0.35	2,65 ± 0.35	0.867
Bread	Hardness	21.02 ± 3.19	27.61 ± 3.19	8.94 ± 3.19	−48.13 ± 14.67	−21.87 ± 14.67	−54.18 ± 14.67	110.55 ± 14.67	0.977
	Chewiness (Nmm)	94.06 ± 13.33	210.80^* ± 13.33	84.98 ± 13.33	−219.69 ± 61.31	−63.78 ± 61.31	−437.54 ± 61.31	461.54 ± 61.31	0.991
	Springiness (mm)	12.35* ± 0.24	19.15* ± 0.24	13.29* ± 0.24	−4.32 ± 1.08	1.81 ± 1.08	−9.56 ± 1.08	8.11 ± 1.08	0.998
	Cohesion	0.22 ± 0.10	0.42 ± 0.10	0.66 ± 0.10	0.61 ± 0.46	0.24 ± 0.46	0.17 ± 0.46	−3.49 ± 0.46	0.923

*Significant at 0.05 level