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
bExperimental values |