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.