Run Egg albumin a (%) Milk powder (%) Temperature (ºC) Time (min) Volume expansion (cm3) Moisture loss (%) Loaf height (cm) Hardness (N/g)
1 0.0 0.0 2.0 0.0 584.20 4.41 3.37 3.95
2 -1.0 -1.0 -1.0 -1.0 569.40 5.48 3.50 4.30
3 0.0 0.0 0.0 0.0 542.50 4.99 3.10 4.14
4 -1.0 1.0 1.0 -1.0 553.50 4.16 3.30 3.35
5 -1.0 1.0 1.0 1.0 597.00 4.03 3.46 3.99
6 -1.0 -1.0 -1.0 1.0 575.60 4.68 3.38 3.73
7 0.0 2.0 0.0 0.0 576.00 4.32 3.41 3.25
8 1.0 -1.0 -1.0 1.0 582.90 4.24 3.43 3.37
9 1.0 1.0 -1.0 -1.0 579.30 4.29 3.45 4.80
10 -1.0 -1.0 1.0 -1.0 545.50 4.78 3.42 4.90
11 0.0 0.0 0.0 0.0 542.50 4.99 3.10 3.94
12 0.0 -2.0 0.0 0.0 598.70 4.63 3.50 3.89
13 -1.0 1.0 -1.0 1.0 560.60 4.63 3.29 3.97
14 0.0 0.0 0.0 0.0 542.50 4.99 3.10 4.94
15 0.0 0.0 0.0 0.0 542.50 4.99 3.10 4.94
16 1.0 1.0 -1.0 -1.0 576.00 4.40 3.24 3.49
17 0.0 0.0 0.0 0.0 542.50 4.99 3.10 3.94
18 0.0 0.0 -2.0 0.0 591.40 5.06 3.52 4.08
19 1.0 1.0 -1.0 -1.0 575.90 4.48 3.40 3.38
20 2.0 0.0 0.0 0.0 561.30 4.36 3.30 3.73
21 0.0 0.0 0.0 0.0 542.50 4.99 3.10 4.94
22 1.0 -1.0 1.0 -1.0 572.90 4.63 3.21 3.45
23 1.0 1.0 1.0 -1.0 565.10 4.35 3.28 3.33
24 1.0 1.0 1.0 1.0 568.80 4.52 3.34 4.52
25 1.0 1.0 -1.0 1.0 552.10 4.52 3.28 4.59
26 1.0 -1.0 1.0 1.0 566.90 4.48 3.33 3.89
27 -1.0 1.0 -1.0 -1.0 544.80 4.98 3.41 3.78
28 0.0 0.0 0.0 2.0 559.60 4.12 3.24 3.83
29 0.0 0.0 0.0 -2.0 549.70 4.71 3.29 3.79
30 -2.0 0.0 0.0 0.0 542.50 4.76 3.28 3.94
a Flour weight basis (fwb)
Table 5: Coded experiment conditions and responses.