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A team of researchers collects data about factors that affect a quality characteristic of baked pretzels. Variables include process settings, like Mix Tool, and grain properties, like Flour Protein .
You can use this data to demonstrate Discover Key Predictors with TreeNet® Classification.
| Worksheet column | Description |
|---|---|
| Flour Protein | The percentage of protein in the flour |
| Water | The percentage of water in the pretzel dough |
| Mix Time | The amount of time that machines mix the dough before the dough rests |
| Rest Time | The amount of time that the dough rests before machines shape and cook the dough |
| Bake Time | The total amount of time that the dough is in the oven at Bake Temperature 2 and Bake Temperature 3 |
| Dry Time | The amount of time that the dough is in the kiln after the dough comes out of the oven |
| Bake Temperature 1 | The temperature of the oven while machines apply a caustic solution |
| Bake Temperature 2 | The temperature of the oven after machines apply the caustic solution but before the temperature changes to Bake Temperature 3 |
| Bake Temperature 3 | The temperature of the oven for the final bake |
| Kiln Temperature | The temperature of the kiln where the pretzels dry following the bake |
| Caustic Concentration | The concentration of the caustic solution machines apply to the dough |
| Mix Speed | The setting for speed on the mixing machine |
| Flour Size | The size of the flour granules |
| Swelling Capacity | The volume increase from the addition of water |
| Water Absorption Capacity | The amount of water that binds to a gram of flour |
| Oil Absorption Capacity | The amount of oil that binds to a gram of flour |
| Emulsion Activity | The ratio of the height of emulsion layers to the height of a mixture |
| Emulsion Stability | The ratio of the height of emulsified layers to the height of a mixture |
| Foam Capacity | The volume of foam after a whipping process |
| Foam Stability | The percent of foam that remains 1 hour after a whipping process |
| Gelatinization Temperature | The temperature when a heating process produces a complete gel |
| Least Gelation Concentration | The concentration of a complete gel that does not slip after a cooling process |
| Bulk Density | The density of compacted flour |
| Mix Tool | The shape of the tool that mixes the flour |
| Resting Surface | The type of surface that the dough rests on before machines shape and cook the dough |
| Oven Mode 1 | Whether the oven applies heat through radiation, convection or conduction |
| Oven Mode 2 | Whether the oven applies heat through radiation, convection or conduction |
| Oven Mode 3 | Whether the oven applies heat through radiation, convection or conduction |
| Kiln Method | Whether the process in the kiln uses a single pass or multiple passes |
| Acceptable Pretzel | Whether the pretzel has an acceptable value of the quality characteristic |
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