Figure 5.

Desirability function scores for the studied independent and dependent variables: sea salt (SS), dry sourdough (SD), fermented sugar (FS), water absorption (WA), dough development time (DT), dough stability (ST), degree of softening at 10 min (DS), gelatinization temperature (T_g), peak viscosity (PV_max), temperature at peak viscosity (T_max), maximum height of gaseous production (H’m), total CO₂ volume production (VT), volume of the gas retained in the dough at the end of the test (VR), retention coefficient (CR), energy (E), resistance to extension (R₅₀), extensibility (Ext), maximum resistance to extension (R_max) and ratio number (R/E) at a proving time of 135 min.