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

Table 6.

Regression coefficients of crossed-model (Linear × quadratic) and fitness statistics for predicting the textural properties of the bread crumbs in terms of actual settings of processing factors

	Hardness	Cohesiveness	Springiness	Chewiness	Resilience
Model terms
A	−0.5876001^***	0.00294835^***	0.01215257^***	−0.4499320^***	−0.00224923^***
B	0.1291523^***	−0.02265566^***	−0.00505028^***	0.0530513^***	0.00950264^***
C	0.0409827^***	0.03066094^***	0.03145016^***	0.1884075^***	−0.00916456^***
AD	0.0057341^*	0.00002520^***	−0.00011884^**	0.0043653^**	0.00002155^*
AE	0.0106324^ns	0.00043800^***	0.00082971^ns	0.0086415^ns	0.00053966^*
BD	−0.0017581^***	0.00032620^***	0.00030078^***	−0.0006618^***	−0.00007589^**
BE	0.0077952^*	0.00011974^***	−0.00117132^***	0.0041027^ns	0.00006135^**
CD	0.0046925^***	-0.00006605^*	−0.00007375^ns	0.0016114^**	0.00029584^*
CE	−0.043115^***	−0.00183788^*	−0.00188239^*	−0.0321646^***	−0.00134759^ns
ADE	−0.000006^*	−0.00000237^***	−0.00000078^ns	−0.0000104^**	−0.00000032^ns
BDE	0.0000158^ns	−0.00000037^ns		0.0000155 ns	−0.00000052^*
CDE	−0.0000839^*	0.00000989^***	0.00000402^*	−0.0000404^*
AD²	−0.0000160^***	0.00000004^*	0.00000037^*	−0.0000119^***	−0.00000005^ns
AE²	-0.0002538^*	−0.00000131^ns	−0.00001739^*	-0.0001784^*	−0.00001278^*
BD²	0.0000038^**	−0.00000090^***	−0.00000091^*	0.0000007^**	0.00000024^ns
BE²	−0.0002722^*	−0.00000258^ns	0.00002763^**	−0.0001823^*
CD²	−0.0000101^***	−0.00000039^**		−0.0000033^**	−0.00000089^**
CE²	0.0015845^***	0.00000427^ns	0.00002874^*	0.0010692^***	0.00003558^*
Fitness statistics
F-value (model)	212.79^***	650.95^***	227.29^***	165.94^***	59.48^***
F-value (lack-of-fit)	4.850^ns	6.612^ns	6.504^ns	9.630^ns	9.24^ns
R²	0.9975	0.9987	0.9965	0.9968	0.9878
Adjusted R²	0.9928	0.9974	0.9917	0.9908	0.9812
Prediction R²	0.9219	0.9695	0.9669	0.9013	0.8812
Adequate precision	56.61	94.61	48.53	51.82	29.20
C.V %	2.02	0.23	0.42	2.07	1.11

Where A, B, C represent wheat, OFSP and pumpkin flour respectively, D is the baking temperature, E is the baking time, coefficient of determination (R²), C.V is the coefficient of variance, *p < 0.05; **p < 0.001; ***p < 0.0001