Table 3.

Linear regression of the reaction rate according to the internal temperature of the bread formula consisted of bread made of rice flour supplemented with 6% canola proteins

Experiment	% of added proteins	Internal temperature	Time, min	Log_K	Log_time
1	6	51.024	5	− 9.436	1.791
2		78.963	10	− 5.315	2.397
3		96.075	18	− 3.098	2.944
4		52.956	5	− 9.129	1.791
5		79.024	10	− 5.306	2.397
6		95.995	18	− 3.108	2.944
7		52.357	5	− 9.224	1.791
8		80.786	10	− 5.068	2.397
9		95.993	18	− 3.108	2.944