Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study
Table 5
Variance analysis on quadratic response surface model of steamed bread sensory evaluation value.
Source of variance
Quadratic sum
Degree of freedom
Variance
value
P value
Model
1639.233
9
182.137
9.18338
0.0125
-gluten
312.5
1
312.5
15.7563
0.0106
-GOD
220.5
1
220.5
11.11765
0.0207
-PE
50
1
50
2.521008
0.1732
42.25
1
42.25
2.130252
0.2042
20.25
1
20.25
1.021008
0.3587
2.25
1
2.25
0.113445
0.7499
950.1603
1
950.1603
47.90724
0.0010
76.16026
1
76.16026
3.840013
0.1073
4.00641
1
4.00641
0.202004
0.6719
Residual error
99.16667
5
19.83333
Lack of fit
80.5
3
26.83333
2.875
0.2686
Error
18.66667
2
9.333333
Sum of deviation
1738.4
14
; adjusted
There was statistically significant difference between groups.
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