Table 3.

The effects of different levels of independent variable addition on dough rheological properties during pasting and fermentation of sea salt–dry sourdough–fermented sugar mixtures.

Run	Responses
	PVmax (BU)	Tmax (℃)	H’m (mm)	VT (mL)	VR (mL)	CR (%)
1	1245 ± 5.66	89.8 ± 0.3	72.5 ± 1.1	1267 ± 6.7	1122 ± 8.1	88.5 ± 0.9
2	1368 ± 1.41	89.8 ± 0.3	55.1 ± 0.7	1213 ± 6.5	1023 ± 7.8	84.3 ± 0.7
3	1245 ± 2.83	89.8 ± 0.3	72.4 ± 1.1	1266 ± 6.6	1120 ± 8.0	88.4 ± 0.9
4	1251 ± 1.84	89.3 ± 0.2	37.2 ± 0.8	601 ± 4.2	589 ± 5.2	98.0 ± 1.2
5	1218 ± 1.41	89.4 ± 0.3	62.5 ± 1.1	1222 ± 8.3	1104 ± 7.8	90.3 ± 1.0
6	1207 ± 1.13	89.1 ± 0.3	70.6 ± 1.0	1103 ± 9.6	1002 ± 7.2	90.8 ± 0.7
7	1265 ± 2.12	90.3 ± 0.4	64.0 ± 0.85	1301 ± 4.0	1119 ± 8.3	86.0 ± 0.5
8	1252 ± 2.10	89.5 ± 0.35	60.0 ± 0.8	1272 ± 6.7	1049 ± 8.1	82.4 ± 0.3
9	1113 ± 1.10	89.1 ± 0.3	70.6 ± 0.9	1376 ± 6.8	1213 ± 6.6	88.1 ± 0.4
10	1198 ± 1.15	89.5 ± 0.4	75.6 ± 1.0	1427 ± 6.9	1215 ± 6.8	85.1 ± 0.4
11	1251 ± 2.10	89.3 ± 0.4	37.2 ± 0.5	601 ± 3.1	589 ± 3.4	98.0 ± 0.2
12	1107 ± 1.20	89.3 ± 0.4	81.0 ± 1.5	1538 ± 8.1	1216 ± 6.5	79.0 ± 0.3
13	1286 ± 2.30	89.8 ± 0.4	64.1 ± 0.8	1279 ± 6.8	1132 ± 7.9	88.5 ± 0.6
14	1270 ± 2.13	89.3 ± 0.4	72.3 ± 1.1	1364 ± 6.7	1161 ± 6.3	85.1 ± 0.6
15	1245 ± 2.10	89.8 ± 0.5	72.5 ± 1.1	1267 ± 6.7	1122 ± 7.3	88.5 ± 0.7
16	1245 ± 2.10	89.8 ± 0.5	72.3 ± 1.1	1264 ± 6.2	1120 ± 7.2	88.6 ± 0.7
17	1250 ± 2.13	90.3 ± 0.6	75.9 ± 1.2	1405 ± 5.9	1244 ± 6.8	88.5 ± 0.7
18	1245 ± 2.10	89.8 ± 0.5	72.4 ± 1.1	1266 ± 8.4	1120 ± 7.2	88.4 ± 0.5
19	1245 ± 2.10	89.8 ± 0.5	72.3 ± 1.1	1267 ± 7.9	1121 ± 7.2	88.4 ± 0.7
20	1315 ± 2.83	90.0 ± 0.5	67.2 ± 1.0	1276 ± 8.1	1108 ± 6.8	86.8 ± 0.7

PV_max—peak viscosity, T_max—temperature at peak viscosity, H’m—height under constraint of dough at maximum development time, VT—total volume of CO₂ produced during fermentation, VR—volume of the gas retained in the dough at the end of the test, CR—retention coefficient.