Pretzel acceptability data

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
By using this site you agree to the use of cookies for analytics and personalized content.  Read our policy