bread_mixture {stepjglm}R Documentation

Bread-making problem data

Description

Data from The bread-making problem, originally presented by Faergestad and Naes(1997), about an mixture experiment with five covariates: three types of wheatflour: two Norwegian, Tjalve (x1) and Folke (x2) and one American, HardRed Spring (x3); and two noise variables: mixing time (z1) and the proofing (resting) time of he dough (z2). The response variable was considered as the loaf volume after baking with target value of 530 ml.

Usage

data(bread_mixture)

Format

An object of class "data.frame"; see data.frame.

References

Faergestad, E. M., Naes, T. (1997). Evaluation of baking quality of wheatflours: I: small scale straight dough baking test of heart bread with variablemixing time and proofing time. In: Report MATFORSK, As, Norway.

Examples

data(bread_mixture)
head(bread_mixture)

[Package stepjglm version 0.0.1 Index]