Journal of Food Processing / 2015 / Article / Tab 4

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 varianceQuadratic sumDegree of freedomVariance value value

Model14703.7791633.75210.565330.0092
-gluten1152111527.4498810.0413
-GOD1624.511624.510.50550.0229
-PE39213922.5350290.1722
01001.0000
491490.3168790.5978
14411440.9312350.3789
10241.64110241.6466.231780.0005
1286.56411286.5648.3200960.0344
741.02561741.02564.7921470.0802
Residual error773.16675154.6333
Lack of fit724.53241.59.9246580.0929
Error 48.66667224.33333
Sum of deviation3481.8614
; adjusted

There was statistically significant difference between groups.

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