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.