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 |