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

Table 7: Predicted and experimental values for selected responses of optimized bread.