ABSTRACT
A bakery scientist wanted to study the effects of combining three different fats with each of three different surfactants on the speci c volume of bread loaves baked from doughs mixed from each of the nine treatment combinations. Four ours of the same type but from different sources were used as blocking factors. That is, loaves were made using all nine treatment combinations for each of the four ours. Unfortunately, one container of yeast turned out to be ineffective, and the data from the 10 loaves made with that yeast had to be removed from the analysis. Fortunately, all nine fat ¥ surfactant treatment combinations were observed at least once. The data are given in Table 12.1.
