Skip to main content

View full-text article in PMC

. 2022 May 21;8(6):e09514. doi: 10.1016/j.heliyon.2022.e09514

Table 2.

Model coefficients and degree of fit for the different bread quality attributes.

Parameter	Model Coefficients							Degree of fit
Parameter	β_1(W)	β_2(M)	β_3(BSG)	β_12(W×M)	β_13(W×BSG)	β_23(M×BSG)	β_{123(W×M×BSG)}	R²	Adj R²	p-value
Color	8.19^∗	4.05^∗	-3.06^∗	4.28	5.86	16.59	-10.36	0.949	0.910	<0.0001
flavour	8.01^∗	-0.2967^∗	-1.59^∗	8.77	-0.0675	17.75^∗		0.964	0.943	<0.0001
texture	8.07^∗	4.34^∗	-2.03^∗	1.40	4.66	12.35		0.923	0.880	<0.0002
Taste	8.13^∗	1.62^∗	-2.25^∗	6.85	3.44	14.79	+1.68	0.944	0.902	0,0001
OAC	8.08^∗	0.720^∗5	-4.88^∗	9.09	10.34	26.28	-24.83	0.951	0.912	<0.0001
Weight	655.81^∗	650.40^∗	996.68^∗	69.96	-498.72^∗	-462.50^∗		0.961	0.940	<0.0001
Volume	849.02	931.91	928.46	-488.97	-420.36	-85.80		0.550	0.300	0.154
Sp volume	1.29^∗	1.46^∗	0.8420^∗	-0.8821	0.2101	0.5335		0.653	0.480	0.036
Density	0.7684	0.7684	0.7684	0.7684	0.7684	0.7684		0.652	0.478	0.036
Moisture	37.32^∗	43.40^∗	59.01^∗	0.6667	-24.42	-27.75		0.999	0.994	0.054
Ash	0.705^∗	2.10^∗	10.27^∗	2.71	-12.47	-14.83		0.999	0.999	0.022
Fat	0.390^∗	0.598^∗	5.91^∗	2.38	-9.67	-7.00		0.999	0.999	0.039
protein	14.42^∗	11.28^∗	57.79^∗	29.44^∗	-63.32^∗	-56.67^∗		0.999	0.990	0.0039
Fiber	1.46^∗	26.70^∗	26.04^∗	-19.00^∗	-15.06	-75.08^∗		0.999	0.990	0.007

^∗

The coefficients are significant at 0.05.