Parameter Predicted valuea Experimental valueb
Volume expansion (cm3)
Moisture loss (%)
Loaf height (cm)
Hardness (N/g)
597.00
4.02
3.43
3.88
563.51+ 17.80
4.63+ 0.34
3.31 + 0.13
3.90 +0.42
aOptimum ingredients formulation and process conditions with coded levels (-1,1,1,1); egg albumin 2.5% fwb, milk powder 7.5% fwb, temperature 220ºC and time 35min
b
Experimental values
Table 7: Predicted and experimental values for selected responses of optimized bread.