[Retracted] Estimation Model for Bread Quality Proficiency Using Fuzzy Weighted Relevance Vector Machine Classifier

Table 1

A subset of the bread dataset.

Water content (%)	Mass temperature (Celsius)	Feed rate (g/min)	Malt	Product moisture (%)	Horizontal expansion ratio	Water absorption index	Water solubility index (%)	Bulk density	Class
7	14	21	30	40	48	54	61	72	2
7	14	24	32	37	47	55	61	70	2
7	13	21	30	39	44	52	63	68	2
7	13	20	31	39	45	55	62	70	2
8	16	21	30	38	44	54	61	70	2
2	26	27	26	26	49	65	69	76	1
3	29	30	22	29	49	61	68	76	1
6	25	29	17	33	52	63	68	75	1
4	26	26	27	33	49	59	68	74	1
1	28	29	14	34	50	64	68	77	1