bread_mixture {stepjglm} | R Documentation |
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.
data(bread_mixture)
An object of class "data.frame"
; see data.frame
.
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.
data(bread_mixture) head(bread_mixture)