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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