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WINTER

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  1. Group9 WINTER Template A Reserch of Factors Affecting the Fermentation of Dough Group 9: HOU Xiangyu 2008010881 YU Guo 2008010884 TU Mengyuan 2008010844 TAO Jianping 2008010870 MENG Xiangnan 2007010832

  2. Outline WINTER • Background Template • Design & Implementation of Experiment • Data Analysis • Conclusion

  3. WINTER Template 1. Introduction Of Idea

  4. 1.1 Flour and Cooked-wheaten-food WINTER Template • made of common crude dough • cooked by boiling water • made of leaven dough • cooked by steaming

  5. 1.2 Yeast versus Baking-soda WINTER Template • Pro: • Protect organic nutrition • Good taste • Con: • Dough: yellow • Fermentation: slow • Environment: strict Pro: Dough: whiter and softer Fermentation: faster Environment: casual Con: Destroy organic nutrition, Destroy Vitamin B

  6. 1.3 Criteria of Fermentation WINTER Under fermented: • Small dough size • Coarse grains inside • Non-elastic and dark surface Template Well fermented: • Larger dough size • Fine and smooth inside • Elastic, smooth and white surface Over fermented: • Small and flat dough size • Large air hole inside • Non-elastic, wrinkled surface • Sour taste

  7. 1.4 Objectives WINTER • Find factors affect fermentation of dough • Analysis effect of each factor as well as the interaction of multiple factors • Present relatively desirable & practical settings for fermentation Template

  8. 1.5 Material & Apparatus WINTER • Apparatus • Beaker • 50mL, precision: 5ml • Graduated cylinder • 10mL, precision: 0.5mL • Thermometer • -10℃~100℃, precision 1℃ • Electronic balance • precision 0.01g • Watch • precision: 1sec • Ruler • precision: 1mm • Chopsticks • for stirring • Basin • for heating in water bath • Material • Flour • whole-meal flour • Yeast • brand: AnQi • Water • pure water • NaCl • pure Template

  9. 2. Design of Experiment

  10. 2.1 Variable Definition • Response Variable • Height Change • Factors • Water Volume • Water Temperature • Amount of Inoculation • Sealing • Fermentation time • Salt

  11. 2.1 Variable Definition (con’t) • Constant Factor • Shape and size of containers • Lot of flour • Noise Factor • Variation in the process of kneading dough • Estimation in the measurement • Variation of temperature

  12. 2.2 Design Of Experiment • ¼ fractional factorial design • To reduce the cost of the experiments • Factors and Level Settings

  13. 2.2 Design Of Experiment (con’t) • Generator: E=ABC, F=BCD • Aliases:

  14. 2.2 Design Of Experiment (con’t)

  15. 2.3 Implementation Of Experiment • Prepare the flour, water, yeast • Mix the yeast with the flour

  16. 2.3 Implementation Of Experiment • Put the water in • Form a crude dough

  17. 2.3 Implementation Of Experiment • Put the dough in warm water

  18. 2.3 Implementation Of Experiment • Observe and write down the height

  19. 3. Data Analysis

  20. 3.1 Main effect plot

  21. 3.2 Interaction plot AB, AC, BE, BF, CD and CE seem to have significant interactions.

  22. 3.3 Half Probability Plot

  23. 3.4 Pareto Chart PowerPoint picture page

  24. 3.5 Half Probability Plot(con’t)

  25. 3.6 Statistical Testing (ANOVA)

  26. 3.7 Residual Checking

  27. 3.8 Regression Model • RESPONSE=2.5500+0.1625*A +0.3000*B+0.6750*C-0.1500*F -0.1375*AC+0.1500*BF AC=BE BF=CD

  28. 3.9 Contour Plots

  29. 3.10 Residuals VS Factors

  30. 3.11 Dispersion Effect • We then calculate the standard deviation of residuals at the low and high level and use statistic to present the dispersion

  31. 3.11Dispersion Effect (con’t)

  32. 3.12 Response Optimization

  33. 4. Conclusions • Significant factors: water volume, water temperature, amount of yeast and salt. • Interactions: water volume*amount of yeast water temperature*salt • Dispersion is not significant • Optimal solution is out of our experiment settings, but we can get the direction of improvement

  34. References • Design and Analysis of Experiments 6ed • Douglas C. Montgomery • Dispersion Effect From Fractional Designs • George E. P. Box, R. Daniel Meyer,1986

  35. END Thank you! Q&A