Assay number

Variables

Responses

MGP

(%)

Wheat flour (%)

Protein

(%)

Soluble fibre (%)

Insoluble fibre (%)

Dough hardness (N)

Biscuit breaking strength (N)

OAA

(9)

1

+1.414

0

16.35

2.21

6.32

378.13

21.17

7.9

2

+1

−1

17.01

2.51

6.82

385.21

22.2

7.9

3

−1

−1

8.34

0.74

241.77

241.77

8.71

8.5

4

0

−1.414

13.94

2.11

5.13

275.19

14.47

7.8

5

0

0

12.37

1.38

4.89

331.22

16.87

8.2

6

0

0

11.97

1.5

4.78

338.22

15.98

8.2

7

0

0

11.87

1.41

4.9

335.23

16.49

8.2

8

0

0

12.47

1.4

4.96

338.43

16.67

8.2

9

+1

+1

14.31

1.98

5.27

345.37

15.38

8.0

10

−1.414

0

5.71

0.41

1.13

254.43

9.84

8.8

11

0

+1.414

12.21

1.49

3.42

310.68

14.81

8.3

12

−1

+1

6.21

0.57

1.87

283.09

12.16

8.7

13

0

0

11.78

1.55

4.78

325.17

16.78

8.1