Dataset: flat_bread.dat Source: P. Linko, C. Mattson, Y.Y. Linko, J. Antila (1984). "Production of Flat Bread by Continuous Extrusion from High alpha-Amylase Flours," Journal of Cereal Science, Vol. 2, pp43-51 Description: Experiment varying 4 factors: Presence of malt, Water Content, Mass temperature at the dye, and Feed Rate on 5 resposes in flour production of flat bread: moisture, horizontal expansion ratio, water absorption, water solubility, and bulk density. 24 experimental runs Variables/Columns Water Content (%) 7-8 Mass Temperature (Celsius) 13-16 Feed Rate (g/min) 20-24 Malt 32 /* 1=Yes (6.3%), 0=No */ Product Moisture (%) 37-40 Horizontal Expansion ratio 43-48 Water absorption index 52-56 Water solubility index (%) 60-64 Bulk Density (g/l) 68-72