bread_mixture {stepjglm}

Bread-making problem data

Description

Data from a bread-making mixture experiment, to investigate and to value the final quality of flour.

Usage

data(bread_mixture)

Format

A data frame containing 90 rows and 6 variables.

The response variable was considered as the loaf volume after baking with target value of 530 ml.

Control variables:

• x_1: Tjalve

• x_2: Folke

• x_3: HardRed Spring

Process variables:

• z_1: mixing time

• z_2: proofing (resting) time of the dough

Details

The bread-making problem, originally presented by Faergestad and Naes (1997), according to Naes et al. (1998), consisted of an experiment with three ingredients of mixture and two noise variables, and had as objective to investigate and to value the final quality of flour, composed by different mixtures of wheat flour, for production of bread.

References

Faergestad, E. M., Naes, T. (1997). Evaluation of baking quality of wheat flours: I: small scale straight dough baking test of heart bread with variable mixing time and proofing time. In: Report MATFORSK, As, Norway.

Naes, T., Faergestad, E. M., Cornell, J. A. (1998). A comparison of methods for analyzing data from a three component mixture experiment in the presence of variation created by two process variables, Chemometrics and Intelligence Laboratory Systems, v. 41, pp. 221-235.

Examples

data(bread_mixture)
head(bread_mixture)