Table 2.
First solution from the thirty solutions determined by desirability function (a), comparison of the results obtained from optimum point verification tests with the estimated values from model (b)
| Fermentation type | The level of usage (g) | BV | BD | Desirability | |||
|---|---|---|---|---|---|---|---|
| A | B | C | |||||
| a | |||||||
| F1 | 1.10 | 11.45 | 1.58 | 197.42 | 4.65 | 1.000 | Selected |
| F2 | 1.02 | 6.99 | 38.84 | 212.76 | 4.75 | 1.000 | Selected |
| Fermentation type | Response | Estimated value | Average experimental result* | Difference | p value* |
|---|---|---|---|---|---|
| b | |||||
| F1 | BV | 197.42 | 190.22 ± 7.29 | −7.19 | 0.229 |
| BD | 4.65 | 4.57 ± 0.06 | −0.08 | 0.130 | |
| F2 | BV | 212.76 | 202.26 ± 5.12 | −10.5 | 0.071 |
| BD | 4.75 | 4.67 ± 0.12 | −0.083 | 0.338 | |
* Average ± standart deviation; Values p < 0.05 statistically significant
BV bread value, BD bread desirability, F1 spontan fermentation, F2 starter LAB added fermentation, A dry yeast, B sourdough, C bran