Research Article
Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study
Table 4
Variance analysis on quadratic response surface model of steamed bread volume.
| | Source of variance | Quadratic sum | Degree of freedom | Variance | value | value | |
| | Model | 14703.77 | 9 | 1633.752 | 10.56533 | 0.0092 | | | -gluten | 1152 | 1 | 1152 | 7.449881 | 0.0413 | | | -GOD | 1624.5 | 1 | 1624.5 | 10.5055 | 0.0229 | | | -PE | 392 | 1 | 392 | 2.535029 | 0.1722 | | | 0 | 1 | 0 | 0 | 1.0000 | | | 49 | 1 | 49 | 0.316879 | 0.5978 | | | 144 | 1 | 144 | 0.931235 | 0.3789 | | | 10241.64 | 1 | 10241.64 | 66.23178 | 0.0005 | | | 1286.564 | 1 | 1286.564 | 8.320096 | 0.0344 | | | 741.0256 | 1 | 741.0256 | 4.792147 | 0.0802 | | | Residual error | 773.1667 | 5 | 154.6333 | | | | | Lack of fit | 724.5 | 3 | 241.5 | 9.924658 | 0.0929 | | | Error | 48.66667 | 2 | 24.33333 | | | | | Sum of deviation | 3481.86 | 14 | | | | | | ; adjusted |
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There was statistically significant difference between groups.
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