. 2017 Apr 19;54(7):1928–1937. doi: 10.1007/s13197-017-2627-3

Table 2.

Coefficients for (a) Peleg model for control and xylanase-supplemented whole wheat dough samples, (b) Burger model for control and xylanase-supplemented whole wheat dough samples, (c) Kelvin model for control and xylanase-supplemented whole wheat dough samples

Samples	k₁	k₂	R²
(a)
Control	14,776.59	2408.63	0.947
Xylanase-supplemented	9824.140	2607.205	0.969

	J₀	J₁	λ_ref	µ₀	R²
(b)
Control	0.0003	−214.5	503,794.1	2332.7	0.809
Xylanase-supplemented	0.00085	−529	604134.3	1129	0.701

	J₀	J₁	(λ_ref) ₁	J₂	(λ_ref) ₂	µ₀	R²
(c)
Control	0.0002	−199	80,422	−7097	−194,900	26	0.947
Xylanase-supplemented	0.0008	18,472	175,616	173,067	−1,397,649	54	0.915