. 2023 Feb 16;3(1):2. doi: 10.1007/s44187-023-00041-z

Table 3.

Physical characteristics of wheat-OFSP-Pumpkin composite bread and the ANOVA results for the mixture × process model

Experimental runs	Wheat flour (%)	OFSP flour (%)	Pumpkin flour (%)	Baking temperature (^o C)	Baking time (min)	Loaf volume (cm³/100 g flour)	Specific volume (cm³/g)	Crumb moisture content (%)	Crumb a_w
F1	52.5	22.5	25.0	170	19	232.59 ± 1.29ⁿ	1.87 ± 0.03^j	27.27 ± 0.04^pq	0.867 ± 0.002^ijk
F2	40.0	50.0	10.0	200	17	177.60 ± 1.02^w	1.44 ± 0.01^q	29.15 ± 0.03^m	0.872 ± 0.001ⁱ
F3	61.9	19.8	18.3	190	23	247.51 ± 1.41^l	1.94 ± 0.02ⁱ	30.34 ± 0.01^j	0.890 ± 0.001^fg
F4	54.6	33.2	12.2	150	19	246.70 ± 1.07^m	1.86 ± 0.01^j	27.25 ± 0.05^pq	0.871 ± 0.001^ij
F5	80.0	10.0	10.0	180	17	349.94 ± 1.13^b	2.60 ± 0.01^b	30.71 ± 0.06ⁱ	0.894 ± 0.001^ef
F6	40.0	20.0	40.0	150	17	169.60 ± 1.55^y	1.49 ± 0.03^p	25.20 ± 0.03^w	0.860 ± 0.001^lm
F7	55.2	10.0	34.8	180	23	200.73 ± 0.98^p	1.74 ± 0.03^k	28.29 ± 0.02ⁿ	0.878 ± 0.003^h
F8	40.0	50.0	10.0	150	25	204.42 ± 1.06^o	1.58 ± 0.03^m	25.49 ± 0.05^v	0.854 ± 0.001ⁿ
F9	40.0	37.9	22.1	200	15	191.00 ± 1.27^q	1.52 ± 0.01^o	36.85 ± 0.02^b	0.892 ± 0.001^efg
F10	80.0	10.0	10.0	200	15	310.80 ± 1.64^e	2.38 ± 0.02^d	37.33 ± 0.04^a	0.908 ± 0.001^b
F11	80.0	10.0	10.0	200	23	297.62 ± 1.17^g	2.30 ± 0.04^e	34.59 ± 0.02^e	0.901 ± 0.001^cd
F12	40.0	20.0	40.0	180	21	166.50 ± 1.48^z	1.36 ± 0.03^r	29.64 ± 0.03^l	0.866 ± 0.001^jk
F13	40.0	50.0	10.0	190	17	179.30 ± 1.14^u	1.55 ± 0.02ⁿ	27.47 ± 0.01^o	0.869 ± 0.001^ijk
F14	43.0	17.0	40.0	170	21	178.43 ± 1.00^v	1.59 ± 0.02^m	27.11 ± 0.02^q	0.857 ± 0.001^mn
F15	64.2	10.0	25.8	160	21	270.80 ± 1.31^h	2.23 ± 0.03^f	26.70 ± 0.03^r	0.879 ± 0.001^h
F16	52.5	22.5	25.0	170	19	232.54 ± 1.29ⁿ	1.86 ± 0.03^j	27.33 ± 0.01^op	0.866 ± 0.002^jk
F17	44.8	33.0	22.2	200	19	180.68 ± 1.42^t	1.43 ± 0.01^q	35.27 ± 0.01^d	0.897 ± 0.001^de
F18	40.0	50.0	10.0	150	15	187.51 ± 0.87^r	1.54 ± 0.02^no	26.50 ± 0.04^s	0.864 ± 0.001^kl
F19	59.9	30.1	10.0	160	15	268.80 ± 1.34ⁱ	2.13 ± 0.01^h	30.01 ± 0.03^k	0.881 ± 0.001^h
F20	80.0	10.0	10.0	170	21	340.47 ± 1.09^c	2.62 ± 0.03^b	26.74 ± 0.03^r	0.889 ± 0.001^fg
F21	40.0	50.0	10.0	200	25	171.50 ± 1.16^x	1.34 ± 0.03^r	28.31 ± 0.01ⁿ	0.872 ± 0.001ⁱ
F22	70.5	19.5	10.0	190	15	299.72 ± 0.85^f	2.31 ± 0.01^e	33.16 ± 0.02^g	0.888 ± 0.003^g
F23	59.9	30.1	10.0	160	25	262.01 ± 1.51^k	2.20 ± 0.02^g	26.00 ± 0.02^t	0.878 ± 0.001^h
F24	45.9	14.1	40.0	160	17	184.30 ± 1.12^s	1.59 ± 0.02^m	25.82 ± 0.02^u	0.853 ± 0.001ⁿ
F25	64.2	10.0	25.8	150	21	265.41 ± 1.37^j	2.25 ± 0.02^f	28.40 ± 0.02ⁿ	0.881 ± 0.001^h
F26	80.0	10.0	10.0	150	15	328.30 ± 1.25^d	2.48 ± 0.03^c	36.51 ± 0.02^c	0.905 ± 0.001^bc
F27	49.2	10.8	40.0	180	15	190.72 ± 1.08^q	1.71 ± 0.01^l	33.46 ± 0.03^f	0.872 ± 0.001ⁱ
Control	100.0	0.0	0.0	200	21	363.78 ± 1.19^a	2.86 ± 0.02^a	31.20 ± 0.04^h	0.916 ± 0.003^a

Cross model (flour mixture × baking conditions)	Linear × Quadr	Linear × Quadr	Linear × Quadr	Reduced linear × Quadr
Model (F-value)	133.91^***	1354.14^***	1194.57^***	97.38^***
Lack of fit (F-value)	93.880^ns	0.331^ns	25.370^ns	10.365^ns
Coefficient of determination (R²⁾	0.9961	0.9975	0.9906	0.9784
Adjusted R²	0.9886	0.9939	0.9890	0.9758

Values indicate average ± standard deviation computed from three replicated measurements (n = 3). Values within the same column that have different letters are significantly different (p < 0.05)

^*** P < 0.0001, ns means not significant (p > 0.05) and Quadr Quadratic