Table 1.

Statistical parameters of optimization; p values for model selection and lack of fit tests; model and independent variable factors (a), variance analysis results of quadratic function (b)

Fermentation type	p values*
	F1		F2
	BV	BD	BV	BD
a
Model selection and lack of fit test
Quadratic	0.0041	0.0066	0.0030	0.0040
Lack of fit	0.1990	0.1178	0.1092	0.1304
Model and independent variable factors
Model	0.0062	0.0121	0.0082	0.0005
A-Yeast	0.6824	0.0152	0.4068	0.2089
B-Sourdough	0.2907	0.0169	0.0481	<0.0001
C-Bran	0.0013	0.7131	0.0338	0.0364
b
Response
R2	0.835	0.808	0.825	0.906
Intercept	154.65	3.24	143.45	2.74
A-Yeast (%)	−1.61	−0.48	−3.39	−0.14
B-Sourdough (%)	−4.25	−0.47	−8.81	−0.73
C-Bran (%)	−16.87	−0.06	−9.63	−0.25
AB	−4.78	−0.31	−4.15	0.47
AC	−8.75	−0.19	−3.66	−0.03
BC	−0.59	0.00	−12.49	−0.16
A2	−12.92	−0.56	−10.58	−0.30
B2	11.79	0.15	7.98	0.23
C2	3.49	0.42	14.22	0.32

* The values p < 0.05 statistically significant

BV bread value, BD bread desirability, F1 spontan fermentation, F2 starter LAB added fermentation