Aceitabilidade pretzel

A team of researchers collects data about factors that affect a quality characteristic of baked pretzels. Variables include process settings, like ferramenta de mixagem, and grain properties, like proteína de farinha .

You can use this data to demonstrate Descubrir preditores-chave with Classificação TreeNet®.

Worksheet column Description
proteína de farinha The percentage of protein in the flour
água The percentage of water in the pretzel dough
tempo de mistura The amount of time that machines mix the dough before the dough rests
tempo de descanso The amount of time that the dough rests before machines shape and cook the dough
Hora de assar The total amount of time that the dough is in the oven at Bake Temperature 2 and Bake Temperature 3
tempo seco The amount of time that the dough is in the kiln after the dough comes out of the oven
Temperatura do cozimento 1 The temperature of the oven while machines apply a caustic solution
Temperatura do cozimento 2 The temperature of the oven after machines apply the caustic solution but before the temperature changes to Bake Temperature 3
Temperatura do cozimento 3 The temperature of the oven for the final bake
temperatura do forno The temperature of the kiln where the pretzels dry following the bake
concentração cáustica The concentration of the caustic solution machines apply to the dough
velocidade de mistura The setting for speed on the mixing machine
Tamanho da farinha The size of the flour granules
Capacidade de inchaço The volume increase from the addition of water
Capacidade de absorção de água The amount of water that binds to a gram of flour
Capacidade de absorção de óleo The amount of oil that binds to a gram of flour
atividade de emulsão The ratio of the height of emulsion layers to the height of a mixture
estabilidade de emulsão The ratio of the height of emulsified layers to the height of a mixture
Capacidade de espuma The volume of foam after a whipping process
estabilidade da espuma The percent of foam that remains 1 hour after a whipping process
Temperatura de gelatinização The temperature when a heating process produces a complete gel
menor concentração de gelação The concentration of a complete gel that does not slip after a cooling process
densidade a granel The density of compacted flour
ferramenta de mixagem The shape of the tool that mixes the flour
superfície de descanso The type of surface that the dough rests on before machines shape and cook the dough
modo forno 1 Whether the oven applies heat through radiation, convection or conduction
modo forno 2 Whether the oven applies heat through radiation, convection or conduction
modo forno 3 Whether the oven applies heat through radiation, convection or conduction
método do forno Whether the process in the kiln uses a single pass or multiple passes
pretzel aceitável Whether the pretzel has an acceptable value of the quality characteristic
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