Research Article
Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study
Table 3
Design and results of Box-Behnken response surface analysis.
| | Number | | | | Volume (mL) | Sensory evaluation value (scores) |
| | 1 | | | | 222.16 | 86.55 | | 2 | | | | 167.24 | 68.32 | | 3 | | | | 243.11 | 90.02 | | 4 | | | | 251.94 | 87.91 | | 5 | | | | 183.46 | 72.30 | | 6 | | | | 166.93 | 58.44 | | 7 | | | | 182.04 | 71.94 | | 8 | | | | 199.35 | 78.02 | | 9 | | | | 243.89 | 83.99 | | 10 | | | | 170.08 | 73.82 | | 11 | | | | 193.64 | 77.63 | | 12 | | | | 187.41 | 77.95 | | 13 | | | | 193.26 | 76.34 | | 14 | | | | 156.88 | 50.53 | | 15 | | | | 252.41 | 87.03 |
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