[1]
bwraith:=
This is the percentage of fermented flour from the storage starter as a percentage of the total flour in the levain.
This is the percentage of fermented flour from the storage starter as a percentage of the total flour in the levain.
[2]
bwraith:=
This is the inoculation of the levain calculated from the "bread calc" page. Enter this number on the left to analyse the rise time of = the levain that is specified in the recipe on the "bread calc" page.<= /font>
This is the inoculation of the levain calculated from the "bread calc" page. Enter this number on the left to analyse the rise time of = the levain that is specified in the recipe on the "bread calc" page.<= /font>
[3]
bwraith:=
Salt as percentage of total flour in the levain, if there is salt in it.
Salt as percentage of total flour in the levain, if there is salt in it.
[4]
bwraith:=
Levain hydration, i.e. total water as percent of total flour in levain.
Levain hydration, i.e. total water as percent of total flour in levain.
[5]
bwraith:=
This is the levain hydration used on the "bread calc" page. You c= an enter it for the "hydration" of the levain on the left to calcula= te the rise times of the levain in the recipe on the "bread calc" pa= ge.
This is the levain hydration used on the "bread calc" page. You c= an enter it for the "hydration" of the levain on the left to calcula= te the rise times of the levain in the recipe on the "bread calc" pa= ge.
[6]
bwraith:=
Enter a time in the format 11:35 AM, and you can see what time the levain w= ill be doubled and what time it will be ready.
Enter a time in the format 11:35 AM, and you can see what time the levain w= ill be doubled and what time it will be ready.
[7]
bwraith:=
Adjust this "starter speed factor" so that the doubling time of y= our levains is correctly predicted. This number is an indication of the overall speed of your starter, and 1.23 worked for my starter using KA bread flour,= but yours may be quite different. You can adjust this number up and down for fl= our composition if you learn from trial and error how to adjust for the speed of fermentation of different flour compositions. For a whole grain starter, su= ch as spelt, the right number might be 1.4 for my starter, i.e. higher than 1.= 23.
Adjust this "starter speed factor" so that the doubling time of y= our levains is correctly predicted. This number is an indication of the overall speed of your starter, and 1.23 worked for my starter using KA bread flour,= but yours may be quite different. You can adjust this number up and down for fl= our composition if you learn from trial and error how to adjust for the speed of fermentation of different flour compositions. For a whole grain starter, su= ch as spelt, the right number might be 1.4 for my starter, i.e. higher than 1.= 23.
[8]
bwraith:=
This is the time it would take for the levain to double in volume if left undisturbed after mixing. Mix a test levain and set the "starter speed factor" so that this doubling time is correct for your starter.=
This is the time it would take for the levain to double in volume if left undisturbed after mixing. Mix a test levain and set the "starter speed factor" so that this doubling time is correct for your starter.=
[9]
bwraith:=
This is a factor you can set to determine how ripe you want the levain to b= e in the time estimates. Use 1 for just doubling the volume of the levain, 2.75 for a somewhat overproofed do= ugh equivalent, 6 for fairly ripe levain that may already be collapsing. Howeve= r, you can learn how your starter ripens and set this factor according to your preferences.
This is a factor you can set to determine how ripe you want the levain to b= e in the time estimates. Use 1 for just doubling the volume of the levain, 2.75 for a somewhat overproofed do= ugh equivalent, 6 for fairly ripe levain that may already be collapsing. Howeve= r, you can learn how your starter ripens and set this factor according to your preferences.
[10]
bwraith:=
This is the predicted time for the fermentation of the levain to progress to the "ripeness factor".
This is the predicted time for the fermentation of the levain to progress to the "ripeness factor".
[11]
bwraith:=
Dough inoculation is the percentage of fermented flour as a percentage of t= he total flour weight in the dough.
Dough inoculation is the percentage of fermented flour as a percentage of t= he total flour weight in the dough.
[12]
bwraith:=
This is the dough inoculation calculated on the "bread calc" page= for the recipe entered there. You can use this number for the "inoculation percentage" if you want to analyse the recipe using the rise time predictions on this page.
This is the dough inoculation calculated on the "bread calc" page= for the recipe entered there. You can use this number for the "inoculation percentage" if you want to analyse the recipe using the rise time predictions on this page.
[13]
bwraith:=
This is the total salt divided by the total flour weight in percentage term= s.
This is the total salt divided by the total flour weight in percentage term= s.
[14]
bwraith:=
This is the salt percentage of total flour weight in the dough calculated f= rom the "bread calc" page for the recipe entered there. You can use t= his number for the salt input on this page, if you want to calculate rise times= for that recipe.
This is the salt percentage of total flour weight in the dough calculated f= rom the "bread calc" page for the recipe entered there. You can use t= his number for the salt input on this page, if you want to calculate rise times= for that recipe.
[15]
bwraith:=
Dough hdyration is the percentage of total water to total flour weight in t= he dough. This hydration is for a white flour equivalent consistency. If you h= ave a dough with flours that require more water, then you may want to use a low= er number than the actual dough hydration to reflect the firmer consistency of= the whole grain flour.
Dough hdyration is the percentage of total water to total flour weight in t= he dough. This hydration is for a white flour equivalent consistency. If you h= ave a dough with flours that require more water, then you may want to use a low= er number than the actual dough hydration to reflect the firmer consistency of= the whole grain flour.
[16]
bwraith:=
Overall dough hydration from the "bread calc" recipe. You can ent= er this number to the left in the hydration input to analyse the rise times of= the recipe on the "bread calc" page.
Overall dough hydration from the "bread calc" recipe. You can ent= er this number to the left in the hydration input to analyse the rise times of= the recipe on the "bread calc" page.
[17]
bwraith:=
This is the predicted time for the dough to double in volume, if you were to leave it undisturbed after mixing, like a test dough.
This is the predicted time for the dough to double in volume, if you were to leave it undisturbed after mixing, like a test dough.
[18]
bwraith:=
Enter the time the dough begins bulk fermentation.
Enter the time the dough begins bulk fermentation.
[19]
bwraith:=
Set this "starter speed factor" so that the model correctly predi= cts the doubling time for your test doughs. This should be the same number as in the levain if you are using the same storage starter and same flour, but if= the levain has different flour, you can learn by trial and error how to adjust = this number for the speed of fermentation of different flour compositions. I use= 1.4 with a mix of flours like 85% AP, 10% WW, and 5% whole rye.
Set this "starter speed factor" so that the model correctly predi= cts the doubling time for your test doughs. This should be the same number as in the levain if you are using the same storage starter and same flour, but if= the levain has different flour, you can learn by trial and error how to adjust = this number for the speed of fermentation of different flour compositions. I use= 1.4 with a mix of flours like 85% AP, 10% WW, and 5% whole rye.
[20]
bwraith:=
This is the predicted bulk fermentation time to reach the bulk fermentation progress factor set in the "bulk ferment factor" input.
This is the predicted bulk fermentation time to reach the bulk fermentation progress factor set in the "bulk ferment factor" input.
[21]
bwraith:=
After the "starter speed factor" is set to predict doubling times with bulk ferment factor set to 1.0, use test doughs to set the proofing fa= ctor so your doughs are proofed as you like. Higher for more proofing, lower for less proofing.
After the "starter speed factor" is set to predict doubling times with bulk ferment factor set to 1.0, use test doughs to set the proofing fa= ctor so your doughs are proofed as you like. Higher for more proofing, lower for less proofing.
[22]
bwraith:=
This is the final proofing time needed for the fermentation to progress to = the "proofing factor" input.
This is the final proofing time needed for the fermentation to progress to = the "proofing factor" input.
[23]
bwraith:=
First set the "starter speed factor" (above) so the doubling time= is correct for a test dough. If = the "bulk ferment factor" is set to 1.0, then the model will predict = the point at which the fermentation is equivalent to a doubling of volume. Howe= ver, if you want to set the bulk fermentation time to shape earlier, set the "bulk ferment factor" to less than one, like .75, for example. I think that .75 may be a reasonable number for some of the recipes that say "shape when dough has risen by somewhat less than double".=
First set the "starter speed factor" (above) so the doubling time= is correct for a test dough. If = the "bulk ferment factor" is set to 1.0, then the model will predict = the point at which the fermentation is equivalent to a doubling of volume. Howe= ver, if you want to set the bulk fermentation time to shape earlier, set the "bulk ferment factor" to less than one, like .75, for example. I think that .75 may be a reasonable number for some of the recipes that say "shape when dough has risen by somewhat less than double".=
[24]
bwraith:=
Total time from beginning of bulk fermentation until you start the bake.
Total time from beginning of bulk fermentation until you start the bake.
[25]
bwraith:=
These " fermentation progress factors" indicate the progress of t= he fermentation. The progress factor is the ratio of the estimated population concentration in the dough to the population concentration in a fully refre= shed and healthy storage starter. This progress factor is set to reach 1.0 when = the dough has doubled (if you set the "starter speed factor" to match= a doubling of your levains and doughs), and seems to reach around 2.3 for a d= ough that has been proofed long enough and is ready to bake. This "average fermentation pr= ogress factor" is an average of the yeast and the lactobacillus activity, and= it is used to do the various rise time and fermentation time calculations.
These " fermentation progress factors" indicate the progress of t= he fermentation. The progress factor is the ratio of the estimated population concentration in the dough to the population concentration in a fully refre= shed and healthy storage starter. This progress factor is set to reach 1.0 when = the dough has doubled (if you set the "starter speed factor" to match= a doubling of your levains and doughs), and seems to reach around 2.3 for a d= ough that has been proofed long enough and is ready to bake. This "average fermentation pr= ogress factor" is an average of the yeast and the lactobacillus activity, and= it is used to do the various rise time and fermentation time calculations.
[26]
bwraith:=
If the dough is fermented in stages with different temperatures such as bulk fermentation and final proof, and/or if you want to break up the process ba= sed on handling stages, for example, if you want to proof when the dough is at a factor of 75%, you can enter a series of times and temperatures here and see the resulting "fermentation progress factor", a number that indic= ates the degree of fermentation. If the "starter speed factor" is set = to correctly predict a doubling of the levain and dough, then the "average fermentation progress factor" will be 1.0 when the dough has doubled, = and about 2.3 when the dough has completed the final proof. You can experiment = to find the best progress factors for ending the bulk fermentation and the fin= al proof.
If the dough is fermented in stages with different temperatures such as bulk fermentation and final proof, and/or if you want to break up the process ba= sed on handling stages, for example, if you want to proof when the dough is at a factor of 75%, you can enter a series of times and temperatures here and see the resulting "fermentation progress factor", a number that indic= ates the degree of fermentation. If the "starter speed factor" is set = to correctly predict a doubling of the levain and dough, then the "average fermentation progress factor" will be 1.0 when the dough has doubled, = and about 2.3 when the dough has completed the final proof. You can experiment = to find the best progress factors for ending the bulk fermentation and the fin= al proof.
[27]
bwraith:=
set to 0 for no salt, set to 1 if salt is used. This can be used if you hav= e an autolyse stage where the levain has been mixed but the salt has not yet been added.
set to 0 for no salt, set to 1 if salt is used. This can be used if you hav= e an autolyse stage where the levain has been mixed but the salt has not yet been added.
[28]
bwraith:=
These " fermentation progress factors" indicate the progress of t= he fermentation. The progress factor is the ratio of the estimated population concentration in the dough to the population concentration in a fully refre= shed and healthy storage starter. This progress factor is set to reach 1.0 when = the dough has doubled (if you set the "starter speed factor" to match= a doubling of your levains and doughs), and seems to reach around 2.3 for a d= ough that has been proofed long enough and is ready to bake. This "average fermentation pr= ogress factor" is an average of the yeast and the lactobacillus activity, and= it is used to do the various rise time and fermentation time calculations.
These " fermentation progress factors" indicate the progress of t= he fermentation. The progress factor is the ratio of the estimated population concentration in the dough to the population concentration in a fully refre= shed and healthy storage starter. This progress factor is set to reach 1.0 when = the dough has doubled (if you set the "starter speed factor" to match= a doubling of your levains and doughs), and seems to reach around 2.3 for a d= ough that has been proofed long enough and is ready to bake. This "average fermentation pr= ogress factor" is an average of the yeast and the lactobacillus activity, and= it is used to do the various rise time and fermentation time calculations.
[29]
bwraith:=
The "lb fermentation progress factor" is specific to the activity= and growth of the Lactobacillus only. It is an indication of the cumulative gro= wth of the Lactobacillus in the culture over the various stages. Hard to say ho= w to use this, but I included it as something to look at.
The "lb fermentation progress factor" is specific to the activity= and growth of the Lactobacillus only. It is an indication of the cumulative gro= wth of the Lactobacillus in the culture over the various stages. Hard to say ho= w to use this, but I included it as something to look at.
[30]
bwraith:=
The "yeast fermentation progress factor" is an indication of the cumulative growth of the yeast population over the various stages. Generall= y, you will see that the lactobacillus grows faster than the yeast, but at some temperatures, e.g. 85F, the lactobacillus will well outpace the yeast. Hard= to say how to use this, but I thought it might be something interesting to look at.
The "yeast fermentation progress factor" is an indication of the cumulative growth of the yeast population over the various stages. Generall= y, you will see that the lactobacillus grows faster than the yeast, but at some temperatures, e.g. 85F, the lactobacillus will well outpace the yeast. Hard= to say how to use this, but I thought it might be something interesting to look at.
| Miche 3[1] | weight = oz | grams | percen= tage | levain percentage | Inputs are in blue | |||||
| &nb= sp; | ||||||||||
| Sto= rage Starter 1 | 0.00 | 0 | 0.00% | starter 1 hydration[2] | 60.00% | |||||
| &nb= sp; | hydration | water | ||||||||
| sta= rter flour | 0.00 | 0 | 0.00% | 0.00%[3] | ||||||
| sta= rter water | 0.00 | 0 | 0.00% | |||||||
| &nb= sp; | ||||||||||
| Sto= rage Starter 2 | 0.71 | 20 | 1.98% | starter 2 hydration[4] | 100.00% | |||||
| &nb= sp; | ||||||||||
| sta= rter flour | 0.35 | 10 | 0.99% | 99.01%[5] | 0.7 | 7 | ||||
| sta= rter water | 0.35 | 10 | 0.99% | |||||||
| &nb= sp; | ||||||||||
| Ove=
rall
Levain Inoculation |
99.01%[7] | |||||||||
| Ove= rall Levain Hydration[8] | 100.00%[9] | |||||||||
| Lev= ain | 0.71 | 20 | 2.00% | |||||||
| &nb= sp; | ||||||||||
| Gol= den Buffalo[10] | 0.00 | 0.0 | 0.00% | 0.0= 0%[11] | levain flour 1 | 0.8 | 0 | |||
| Lev= ain Whole Spelt Flour | 0.00 | 0.0 | 0.00% | 0.00%[12] | levain flour 2 | 0.7 | 0 | |||
| Lev= ain Bread Flour[13] | 0.00 | 0 | 0.01% | 0.99%[14] | main levain flour | 0.7 | 0= .07 | |||
| Lev= ain Water[15] | 0.00 | 0 | 0.01% | 0.99%[16] | ||||||
| &nb= sp; | ||||||||||
| whe= at germ[17] | 0.00 | 0.0 | 0.00% | ingredient 1 | ||||||
| mal= t syrup | 0.00 | 0.0 | 0.00% | ingredient 2 | ||||||
| rec= ipe salt | 0.71 | 20.0 | 1.98% | |||||||
| ins= tant yeast | 0.00 | 0 | 0.00% | ingredient 3 | ||||||
| oli= ve oil | 0.00 | 0 | 0.00% | ingredient 4 | ||||||
| wat= er | 26.47 | 750 | 74.30% | |||||||
| Who= le Rye[18] | 2.64 | 75 | 7.40% | flour 1 | 0.85 | 63.5= 29 | ||||
| Who= le Spelt | 0.00 | 0 | 0.00% | flour 2 | 0.7 | 0 | ||||
| Who= le Wheat | 2.64 | 75 | 7.40% | flour 3 | 0.85 | 63.5= 29 | ||||
| Hea= rtland Golden Buffalo | 0.00 | 0 | 0.00% | flour 4 | 0.8 | 0 | ||||
| Hom= estead GM Sifted White | 0.00 | 0 | 0.00% | flour 5 | 0.75 | 0 | ||||
| Bre= ad Flour | 30.00 | 850 | 84.20% | main flour | 0.7 | 595.= 294 | ||||
| &nb= sp; | 63.16 | 1791 | 177.28% | 3.947= 438537 | ||||||
| &nb= sp; | ||||||||||
| tot= al salt[19] | 0.71 | 20 | 1.98% | |||||||
| tot= al flour[20] | 35.63 | 1010 | 100.00% | |||||||
| tot= al water[21] | 26.83 | 761 | 75.30% | 729.422 | 127.058 | |||||
| &nb= sp; | ||||||||||
| flo= ur from starter[22] | 0.36 | 10 | 1.00% |
[1]
bwraith:=
Change recipe title.
Change recipe title.
[2]
bwraith:=
This is the hydration of your storage starter. I've provided for the possibility of including a second amount of storage starter in the levain. = This is so you can combine a firm and liquid storage starter in the levain.
This is the hydration of your storage starter. I've provided for the possibility of including a second amount of storage starter in the levain. = This is so you can combine a firm and liquid storage starter in the levain.
[3]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[4]
bwraith:=
This is the hydration of second storage starter, if you happen to add a sec= ond amount of storage starter with a different hydration.
This is the hydration of second storage starter, if you happen to add a sec= ond amount of storage starter with a different hydration.
[5]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[6]
bwraith:=
This number is the percentage of fermented flour from the starters going in= to the levain. This number can be used on the summary page to calculate a fermentation time for the levain.
This number is the percentage of fermented flour from the starters going in= to the levain. This number can be used on the summary page to calculate a fermentation time for the levain.
[7]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[8]
bwraith:=
This is the hydration desired for the levain. The amount of flour and water= to add are stated in "Levain Flour" and "Levain Water"
This is the hydration desired for the levain. The amount of flour and water= to add are stated in "Levain Flour" and "Levain Water"
[9]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[10]
bwraith:=
Levain flours 1-2 can be set as a percentage of the total levain flour weig= ht. You can change the labels on the left to suit you.
Levain flours 1-2 can be set as a percentage of the total levain flour weig= ht. You can change the labels on the left to suit you.
[11]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[12]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[13]
bwraith:=
The main levain flour will be calculated from the inoculation desired less flour contributed by the storage starters and the additional levain flours above. The label can be changed to reflect the type of flour used.
The main levain flour will be calculated from the inoculation desired less flour contributed by the storage starters and the additional levain flours above. The label can be changed to reflect the type of flour used.
[14]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[15]
bwraith:=
This is the levain water you need to add to bring the overall hydration to = the "Overall Levain Hydration". It is the total water in the levain l= ess any water added by storage starters.
This is the levain water you need to add to bring the overall hydration to = the "Overall Levain Hydration". It is the total water in the levain l= ess any water added by storage starters.
[16]
bwraith:=
Percentages are of total levain flour including storage starter flour in th= is case.
Percentages are of total levain flour including storage starter flour in th= is case.
[17]
bwraith:=
The ingredients 1-4 can be set as a percentage of the total flour weight. Y= ou can change the labels on the left to suit you.
The ingredients 1-4 can be set as a percentage of the total flour weight. Y= ou can change the labels on the left to suit you.
[18]
bwraith:=
The percentage of each of flour 1-5 can be set as a percentage of total flo= ur weight. The main flour will be calculated as the remaining flour so tha the total flour in the dough will be as input below. Change the labels to indic= ate the type of flour used.
The percentage of each of flour 1-5 can be set as a percentage of total flo= ur weight. The main flour will be calculated as the remaining flour so tha the total flour in the dough will be as input below. Change the labels to indic= ate the type of flour used.
[19]
bwraith:=
This is the percentage of salt as a percentage of total flour weight in the dough.
This is the percentage of salt as a percentage of total flour weight in the dough.
[20]
bwraith:=
Enter the total amount of flour in the dough. This is the total flour weight including flours 1-5, main flour, levain flour, and starter flour.
Enter the total amount of flour in the dough. This is the total flour weight including flours 1-5, main flour, levain flour, and starter flour.
[21]
bwraith:=
This is the overall hydration of the dough. It is the sum of all water as a percentage of the total flour weight in the dough.
This is the overall hydration of the dough. It is the sum of all water as a percentage of the total flour weight in the dough.
[22]
bwraith:=
This is the percentage of fermented flour in the dough as a percentage of t= otal flour weight in the dough. This is the inoculation of the dough which can be used on the summary page to calculate the fermentation and proof times for = the dough.
This is the percentage of fermented flour in the dough as a percentage of t= otal flour weight in the dough. This is the inoculation of the dough which can be used on the summary page to calculate the fermentation and proof times for = the dough.
![](3D"crumb_bum_miche_image001.gif")
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![](3D"crumb_bum_miche_image002.gif")
![](3D"crumb_bum_miche_image003.gif")
![](3D"crumb_bum_miche_image004.gif")
| a 0.1267 0.0682 0= .0124 | ||||||||||||||||||||||||||||||||||
| b= 1.5404 1.9782 2.9810 | starter pot | 0.99 | rot factor | 1.03 | ||||||||||||||||||||||||||||||
| c= -0.1931 -0.2233 -0.3355 | 41 | 41 | 41 | 36 | inoculation | 15.0% | 0.15<= /td> | |||||||||||||||||||||||||||
| <= /td> | lsf1 | lsf2 | lsf average | cmilleri | hydration | u0 | salt | s0 | TC | TF | ||||||||||||||||||||||||
| <= /td> | a | 0.1267 | 0.0682 | 0.095 | 0.0124 | hydration | 72.0% | 1.4 | 1.80% | 0.148= 5 | 24.44444 | 76 | ||||||||||||||||||||||
| <= /td> | b | 1.5404 | 1.9782 | 1.75 | 2.981 | exponent | 1 | sp | 24.44444 | 76 | ||||||||||||||||||||||||
| <= /td> | c | -0.1931 | -0.2233 | -0.2075 | -0.3355 | hcenter | 0.82 | 2.3 | starter | 24.44444 | 76 | starter h | 0.6 | starter i | 0 | starter u | 1.4 | |||||||||||||||||
| <= /td> | t0 | 41 | 41 | 41 | 36 | |||||||||||||||||||||||||||||
| temp | lsf1 | lsf2 | lsfave | cmilleri | lsf1 | lsf2 | lsfave | cmilleri | uy(T) | uh(h) | ui(xi) | uall(T,h,xi) | tf | tp | tr | start time | 10:15:00 AM<= /td> | |||||||||||||||||
| 4 | 0.026033 | 0.022275 | 0.024422 | 0.008273 | 39.2 | 21.65948 | 25.31408 | 23.0886236 | 68.15388 | 0.37= 8346 | 0= .932968 | 0.87= 8165 | 0.443213836 | 4.303048 | 1.879249 | 6.18= 229672 | stage | time | temp f | temp c | uall_ave | salt | ||||||||||||
| 6 | 0.035163 | 0.031191 | 0.033557 | 0.013352 | 42.8 | 16.03611 | 18.07788 | 16.80350089 | 42.23112 | ulb(T) | gluten_q | urise_ave | 1 | 3.25 | 76 | 24.44444 | 0.443214 | 0.62705228 | 1 | |||||||||||||||
| 8 | 0.047254 | 0.043395 | 0.045845 | 0.021264 | 46.4 | 11.93268 | 12.994 | 12.29949403 | 26.51804 | 0.4= 37042 | 0.9963157 | 0.444852808 | 4.287194 | 1.872325 | 6.15= 951927 | 2 | 2.6 | 77 | 25 | 0.464653 | 2.09881233 | 1 | 0.99 | 1.03 | 1.23 | 1.01 | ||||||||
| 10 | 0.063145 | 0.059935 | 0.062231 | 0.033351 | 50 | 8.92974 | 9.408045 | 9.060902698 | 16.90722 | glutrot | uall_lb(T,h,xi,u0) | sour index | 3 | 0 | 77 | 25 | 0.464653 | 2.09881233 | 1 | 1.03 | 1.34 | 1.08 | ||||||||||||
| 12 | 0.08384 | 0.082099 | 0.08386 | 0.051392 | 53.6 | 6.725583 | 6.868145 | 6.723969341 | 10.97202 | 0.92892722 | 0.49824675 | 2.245272 | = 3.112118 | = 5.94550027 | 4 | 0 | 78 | 25.55556 | 0.484907 | 2.09881233 | 1 | 0.59 | 1.19 | 1.35 | ||||||||||
| 14 | 0.110502 | 0.111405 | 0.112066 | 0.077563 | 57.2 | 5.102824 | 5.061456 | 5.031568894 | 7.269803 | stiff_h | ts | 5 | 0 | 70 | 21.11111 | 0.308711 | 2.09881233 | 1 | ||||||||||||||||
| 16 | 0.144413 | 0.149534 | 0.148326 | 0.114203 | 60.8 | 3.904559 | 3.770843 | 3.801568197 | 4.937449 | = 1.00673637 | 10.56382409 | 0.58811 | 6 | 0 | 68 | 20 | 0.267278 | 2.09881233 | 1 | starter pot[1] | rot factor[2] | u0<= span class=3Dmsocomspan2 id=3D"_anchor_3" onmouseover=3D"msoCommentShow('_com_3','_anchor_3')" onmouseout=3D"msoCommentHide('_com_3')" language=3DJavaScript>[3] | glutqfactor[4] | 15.34% | ||||||||||
| 18 | 0.186875 | 0.198181 | 0.194123 | 0.163187 | 64.4 | 3.017371 | 2.84523 | 2.904703967 | 3.455367 | stiff_xi | sfeeding | feeding cycle | 5.85 | 2.09881233 | 0.99 | 1.03 | 1.4 | 1.01 | 16.96% | |||||||||||||||
| 19 | 0.211677 | 0.226908 | 0.221009 | 0.192483 | 66.2 | 2.663815 | 2.485015 | 2.551348556 | 2.929459 | 1.02396543 | 16 | 10.55869348 | end time | 4:06:00 PM | ||||||||||||||||||||
| 20 | 0.23901 | 0.258739 | 0.250709 | 0.224704 | 68 | 2.359191 | 2.179301 | 2.2491044 | 2.50939 | stiffness | starter pot | starter hyd | starter | water | flour | salt | temp F | temp C | start time | inoculation | hydration | rise time | est end time | actual time | difference | weight | diff square | glut_q | stiff_h | stiff_xi | glutenrot | stiffness | ||
| 21 | 0.268929 | 0.293713 | 0.283272 | 0.259276 | 69.8 | 2.096722 | 1.9198 | 1.990557758 | 2.174784 | 0.95759692 | ||||||||||||||||||||||||
| 22 | 0.301429 | 0.331767 | 0.318667 | 0.295222 | 71.6 | 1.870653 | 1.699594 | 1.769466599 | 1.909988 | 0.99 | 0.6 | 4 | 40 | 50 | 0.00% | 76 | 24.44444 | 10:45:00 AM<= /td> | 4.76% | 79.05% | 5.962211= | 4:42 PM | 6:00 PM | 21.60% | 1 | 0.= 046652 | 0.952504 | 0.982736 | 0.8925 | 0.990458 | 0.868723 | |||
| 23 | 0.336417 | 0.372702 | 0.356747 | 0.331064 | 73.4 | 1.676105 | 1.512926 | 1.580586186 | 1.703207 | 0.99 | 0.6 | 4 | 30 | 50 | 0.00% | 76 | 24.44444 | 11:00:00 AM<= /td> | 4.76% | 60.00% | 6.000765= | 5:00 PM | 5:35 PM | 9.71% | 1 | 0.= 009425 | 0.99581 | 1.158392 | 0.8925 | 0.990458 | 1.023999 | |||
| 24 | 0.373682 | 0.416134 | 0.397224 | 0.364747 | 75.2 | 1.508958 | 1.35502 | 1.41952599 | 1.545921 | 0.99 | 0.6 | 4 | 36 | 40 | 0.00% | 76 | 24.44444 | 11:15:00 AM | 5.88% | 88.24% | 5.592292= | 4:50 PM | 5:45 PM | 16.23% | 1 | 0.= 026346 | 0.933931 | 0.960285 | 0.8925 | 0.986188 | 0.845216 | |||
| 25 | 0.412864 | 0.461453 | 0.439618 | 0.393595 | 77 | 1.365752 | 1.221945 | 1.282634408 | 1.432614 | 0.99 | 0.6 | 4 | 30 | 50 | 2.00% | 76 | 24.44444 | 11:30:00 AM<= /td> | 4.76% | 60.00% | 8.092732= | 7:35 PM | 10:00 PM | 29.75% | 0.6 | 0.0= 88483 | 0.862053 | 1.158392 | 1.028685 | 0.990458 | 1.180249 | |||
| 26 | 0.453413 | 0.50776 | 0.483216 | 0.414347 | 78.8 | 1.243613 | 1.110504 | 1.166909156 | 1.360865 | 0.99 | 0.6 | 16 | 30 | 50 | 2.00% | 76 | 24.44444 | 11:45:00 AM<= /td> | 16.67% | 60.00% | 4.525995= | 4:16 PM | 4:05 PM | -4.26% | 1 | 0.= 001812 | 0.962662 | 1.158392 | 1.028685 | 0.914537 | 1.08978 | |||
| 28 | 0.535162 | 0.597962 | 0.569659 | 0.41676 | 82.4 | 1.053642 | 0.942986 | 0.989836979 | 1.352983 | 0.99 | 0.6 | 16 | 30 | 50 | 0.00% | 76 | 24.44444 | 12:00:00 PM | 16.67% | 60.00% | 3.757813= | 3:45 PM | 4:00 PM | 6.44% | 1 | 0.= 004154 | 0.993131 | 1.158392 | 0.8925 | 0.914537 | 0.945507 | |||
| 30 | 0.60877 | 0.671599 | 0.643997 | 0.345825 | 86 | 0.926245 | 0.839593 | 0.875578587 | 1.630508 | 0.99 | 0.6 | 9.6 | 38 | 40 | 0.00% | 76 | 24.44444 | 12:15:00 PM<= /td> | 13.04% | 90.43% | 4.31818<= /td> | 4:34 PM | 5:55 PM | 31.23% | 0.6 | 0.= 09752 | 0.894704 | 0.952653 | 0.8925 | 0.944348 | 0.802925 | |||
| 32 | 0.657554 | 0.705773 | 0.686441 | 0.201994 | 89.6 | 0.857526 | 0.798939 | 0.821439778 | 2.791512 | 0.99 | 0.6 | 8 | 24 | 40 | 0.00% | 79 | 26.11111 | 10:30:00 AM | 11.11% | 60.00% | 3.885894= | 2:23 PM | 2:50 PM | 11.51% | 1 | 0.= 013258 | 1 | 1.158392 | 0.8925 | 0.957964 | 0.990406 | |||
| 34 | 0.656946 | 0.670983 | 0.669626 | 0.050047 | 93.2 | 0.85832 | 0.840363 | 0.842066405 | 11.26674 | 0.99 | 0.9 | 9 | 36 | 40 | 0.00% | 79 | 26.11111 | 12:25:00 PM<= /td> | 10.59% | 90.00% | 4.065786= | 4:28 PM | 5:10 PM | 16.83% | 1 | 0.= 02832 | 0.910236 | 0.954303 | 0.8925 | 0.961365 | 0.818809 | |||
| 36 | 0.57565 | 0.53901 | 0.562783 | 0 | 96.8 | 0.979535 | 1.046121 | 1.001931875 | ||||||||||||||||||||||||||
| 38 | 0.385609 | 0.306684 | 0.348608 | 0 | 100.4 | 1.462283 | 1.838599 | 1.617488849 | 18.74% | 17.16%= | ||||||||||||||||||||||||
| 40 | 0.104451 | 0.054551 | 0.077198 | 0 | 104 | 5.398392 | 10.33647 | 7.304176869 | ||||||||||||||||||||||||||
| = | 0.= 8811 | 1 | 20 | 55 | 90 | 2.00% | 75 | 23.88889 | 9:15:00 AM | 10.00% | 65.00% | 5.939069= | 3:11 PM | 4:00 PM | 13.65% | 0.6 | 0.= 018644 | 0.983535 | 1.064479 | 1.028685 | 0.965042 | 1.056734 | ||||||||||||
| = | 0.8811<= /td> | 1 | 20 | 72 | 90 | 2.00% | 75 | 23.88889 | 9:20:00 AM | 10.00% | 82.00% | 5.625521= | 2:57 PM | 4:05 PM | 19.99% | 0.6 | 0.= 039956 | 0.998413 | 0.975959 | 1.028685 | 0.965042 | 0.968858 | ||||||||||||
| = | 0.8811<= /td> | 1 | 20 | 90 | 90 | 2.00% | 75 | 23.88889 | 9:30:00 AM | 10.00% | 100.00% | 5.725724= | 3:13 PM | 4:40 PM | 25.17% | 0.6 | 0.= 063333 | 0.959107 | 0.884422 | 1.028685 | 0.965042 | 0.877987 | ||||||||||||
| = | 0.8811<= /td> | 1 | 60 | 35 | 70 | 2.00% | 75 | 23.88889 | 9:55:00 AM | 30.00% | 65.00% | 4.209716= | 2:07 PM | 2:15 PM | 2.94% | 0.6 | 0.= 000862 | 0.923534 | 1.064479 | 1.028685 | 0.760941 | 0.83324 | ||||||||||||
| rotfactor | 0.8811<= /td> | 1 | 60 | 52 | 70 | 2.00% | 75 | 23.88889 | 9:50:00 AM | 30.00% | 82.00% | 4.381757= | 2:12 PM | 3:03 PM | 19.05% | 0.6 | 0.= 036306 | 0.853144 | 0.975959 | 1.028685 | 0.760941 | 0.763949 | ||||||||||||
| 0.2 | 0.8811<= /td> | 1 | 60 | 70 | 70 | 2.00% | 75 | 23.88889 | 10:00:00 AM<= /td> | 30.00% | 100.00% | 4.762752= | 2:45 PM | 3:45 PM | 20.73% | 0.6 | 0.= 042967 | 0.767427 | 0.884422 | 1.028685 | 0.760941 | 0.692297 | ||||||||||||
| hydration | uh(h) | salt | ui(xi) | rotfactor | glutenrot | stiff_h(h) | stiff_xi(xi) | ph_slowdown | 0.8811<= /td> | 1 | 40 | 45 | 80 | 0.00% | 75 | 23.88889 | 10:30:00 AM | 20.00% | 65.00% | 4.126964= | 2:37 PM | 3:00 PM | 9.04% | 0.6 | 0.= 00817 | 0.928033 | 1.064479 | 0.8925 | 0.882417 | 0.838338 | ||||
| 0.5 | 0.860439 | 0.00% | 1 | 0.01 | 0.99941 | 1.740816 | 0.8925 | 0.999795918 | 0.8811<= /td> | 1 | 40 | 62 | 80 | 0.00% | 75 | 23.88889 | 10:25:00 AM<= /td> | 20.00% | 82.00% | 4.29033<= /td> | 2:42 PM | 3:25 PM | 16.54% | 0.6 | 0.0= 27361 | 0.858358 | 0.975959 | 0.8925 | 0.882417 | 0.768623 | ||||
| 0.55 | 0.881864 | 0.2= 0% | 0.99= 5957 | 0.03 | 0.995963 | 1.349855 | 0.92105 | 0.998163265 | 0.8811<= /td> | 1 | 40 | 80 | 80 | 0.00% | 75 | 23.88889 | 10:35:00 AM<= /td> | 20.00% | 100.00% | 4.659676= | 3:14 PM | 4:15 PM | 21.61% | 0.6 | 0.= 046702 | 0.77273 | 0.884422 | 0.8925 | 0.882417 | 0.696532 | ||||
| 0.6 | 0.9 | 0.40% | 0.9= 88162 | 0.05 | 0.990131 | 1.158392 | 0.944425 | 0.994897959 | 0.8811<= /td> | 1 | 16.6666= 7 | 57 | 91.666= 66667 | 0.00% | 75 | 23.88889 | 10:50:00 AM | 8.33% | 65.33% | 5.421871= | 4:15 PM | 4:45 PM | 9.13% | 0.6 | 0.= 008328 | 0.984403 | 1.060277 | 0.8925 | 0.974592 | 0.922254 | ||||
| 0.65 | 0.915352 | 0.60% | 0.9= 77806 | 0.07 | 0.982217 | 1.064479 | 0.963562 | 0.99 | 0.8811<= /td> | 1 | 16.6666= 7 | 74 | 91.666= 66667 | 0.00% | 75 | 23.88889 | 10:55:00 AM | 8.33% | 82.33% | 5.482638= | 4:23 PM | 4:50 PM | 7.92% | 0.6 | 0.= 006267 | 0.936481 | 0.975216 | 0.8925 | 0.974592 | 0.848266 | ||||
| 0.7 | 0.928347 | 0.80% | 0.9= 65335 | 0.09 | 0.972394 | 1.018061 | 0.979231 | 0.983469388 | 0.8811<= /td> | 1 | 16.6666= 7 | 92 | 91.666= 66667 | 0.00% | 75 | 23.88889 | 11:00:00 AM<= /td> | 8.33% | 100.33% | 5.871805= | 4:52 PM | 5:00 PM | 2.18% | 0.6 | 0.= 000477 | 0.855172 | 0.880365 | 0.8925 | 0.974592 | 0.765762 | ||||
| 0.75 | 0.939347 | 1.0= 0% | 0.9= 51011 | 0.11 | 0.960779 | 0.994319 | 0.992059 | 0.975306122 | ||||||||||||||||||||||||||
<=
![if !excel]>![](3D"crumb_bum_miche_image006.gif") ![](3D"crumb_bum_miche_image007.gif") ![](3D"crumb_bum_miche_image008.gif") ![](3D"crumb_bum_miche_image009.gif") ![](3D"crumb_bum_miche_image010.gif")
|
0.948658 | 1= .20% | 0.93= 5013 | 0.13 | 0.947461 | 0.980477 | 1.002562 | 0.965510204 | 15.79% | 15.79%= | ||||||||||||||||||||||||
| 0.85 | 0.95654 | 1= .40% | 0.9= 17473 | 0.15 | 0.93251 | 0.969084 | 1.011161 | 0.954081633 | ||||||||||||||||||||||||||
| 0.9 | 0.963212 | 1= .60% | 0.89= 8496 | 0.17 | 0.915984 | 0.954303 | 1.018201 | 0.941020408 | 0.99 | 0.6 | 8 | 90 | 100 | 2.00% | 75.5 | 24.16667 | 11:25:00 AM<= /td> | 4.76% | 88.57% | 6.701382= | 6:07 PM | 7:05 PM | 14.40% | 2 | 0.= 020748 | 0.999422 | 0.959225 | 1.028685 | 0.990458 | 0.977324 | ||||
| 0.95 | 0.96886 | 1.80% | 0.8= 78165 | 0.19 | 0.89793 | 0.929398 | 1.023965 | 0.926326531 | 0.99 | 0.6 | 8 | 70 | 100 | 2.00% | 75.5 | 24.16667 | 11:42:00 AM<= /td> | 4.76% | 69.52% | 7.010199= | 6:42 PM | 7:48 PM | 15.55% | 2 | 0.= 024168 | 0.990653 | 1.021233 | 1.028685 | 0.990458 | 1.040502 | ||||
| 1 | 0.97364 | 2.0= 0% | 0.8= 56552 | 0.21 | 0.878392 | 0.884422 | 1.028685 | 0.91 | 0.99 | 0.6 | 8 | 90 | 100 | 0.00% | 75.5 | 24.16667 | 12:01:00 PM<= /td> | 4.76% | 88.57% | 6.127651= | 6:08 PM | 7:20 PM | 19.40% | 2 | 0.0= 37652 | 0.93621 | 0.959225 | 0.8925 | 0.990458 | 0.847939 | ||||
| 1.05 | 0.977687 | 2.20% | 0.8= 33715 | 0.23 | 0.857406 | 0.80341 | 1.032549 | 0.892040816 | 0.99 | 0.6 | 8 | 70 | 100 | 0.00% | 75.5 | 24.16667 | 12:20:00 PM<= /td> | 4.76% | 69.52% | 6.103555= | 6:26 PM | 7:20 PM | 14.69% | 2 | 0.= 021572 | 0.974592 | 1.021233 | 0.8925 | 0.990458 | 0.902753 | ||||
| 1.1 | 0.981112 | 2.40% | 0.8= 09706 | 0.25 | 0.835004 | 0.660502 | 1.035712 | 0.87244898 | 0.99 | 0.9 | 9 | 36 | 40 | 0.00% | 79 | 26.11111 | 12:35:00 PM<= /td> | 10.59% | 90.00% | 4.065786= | 4:38 PM | 5:14 PM | 14.37% | 0.75 | 0.= 020647 | 0.910236 | 0.954303 | 0.8925 | 0.961365 | 0.818809 | ||||
| 1.15 | 0.984012 | 2.60% | 0.7= 8457 | 0.27 | 0.811216 | 0.414343 | 1.038302 | 0.85122449 | 0.99 | 0.6 | 8 | 24 | 40 | 0.00% | 79 | 26.11111 | 1:00:00 PM | 11.11% | 60.00% | 3.885894= | 4:53 PM | 5:35 PM | 17.95% | 1 | 0.0= 32213 | 1 | 1.158392 | 0.8925 | 0.957964 | 0.990406 | ||||
| 1.2 | 0.986466 | 2.80% | 0.7= 58347 | 0.29 | 0.786068 | -5.6E-15 | 1.040422 | 0.828367347 | ||||||||||||||||||||||||||
| <= /td> | 0.31 | 0.759585 | 0.803877551 | 16.14% | 16.20%= | |||||||||||||||||||||||||||||
| <= /td> | 0.33 | 0.731788 | 0.777755102 | |||||||||||||||||||||||||||||||
| <= /td> | 0.35 | 0.702698 | 0.75 | 0.99 | 0.9 | 19 | 45 | 50 | 0.00% | 76 | 24.44444 | 12:53:00 PM<= /td> | 16.67% | 90.00% | 4.009796= | 4:53 PM | 5:23 PM | 12.23% | 5 | 0.= 014945 | 0.869641 | 0.954303 | 0.8925 | 0.914537 | 0.778925 | |||||||||
| <= /td> | 0.37 | 0.672334 | 0.720612245 | 0.99 | 0.6 | 16 | 48 | 50 | 0.00% | 76 | 24.44444 | 12:45:00 PM | 16.67% | 90.00% | 4.009796= | 4:45 PM | 5:15 PM | 12.23% | 5 | 0.= 014945 | 0.869641 | 0.954303 | 0.8925 | 0.914537 | 0.778925 | |||||||||
| <= /td> | 0.39 | 0.640713 | 0.689591837 | 0.99 | 0.9 | 10 | 40 | 40 | 0.00% | 76 | 24.44444 | 10:20:00 AM<= /td> | 11.63% | 98.84% | 4.699066= | 3:01 PM | 2:55 PM | -2.46% | 5 | 0.0= 00607 | 0.853716 | 0.897384 | 0.8925 | 0.954483 | 0.76446 | |||||||||
| <= /td> | 0.41 | 0.607852 | 0.656938776 | |||||||||||||||||||||||||||||||
| = | 12.23%= | |||||||||||||||||||||||||||||||||
| = | ||||||||||||||||||||||||||||||||||
| 0 | 0.116721 | |||||||||||||||||||||||||||||||||
| 0.1 | 0.164142 | |||||||||||||||||||||||||||||||||
| 0.2 | 0.226391 | |||||||||||||||||||||||||||||||||
| 0.3 | 0.305562 | |||||||||||||||||||||||||||||||||
| 0.4 | 0.402534 | |||||||||||||||||||||||||||||||||
| 0.5 | 0.515951 | |||||||||||||||||||||||||||||||||
| 0.6 | 0.64102 | |||||||||||||||||||||||||||||||||
| 0.7 | 0.768396 | |||||||||||||||||||||||||||||||||
| 0.8 | = 0.883602 | |||||||||||||||||||||||||||||||||
| 0.9 | 0.967704 | |||||||||||||||||||||||||||||||||
| 1 | 1 | |||||||||||||||||||||||||||||||||
| 1.1 | 0.963172 | |||||||||||||||||||||||||||||||||
| 1.2 | 0.850437 | |||||||||||||||||||||||||||||||||
| 1.3 | 0.672519 | |||||||||||||||||||||||||||||||||
| 1.4 | 0.460345 | |||||||||||||||||||||||||||||||||
| 1.5 | = 0.258714 | |||||||||||||||||||||||||||||||||
| 1.6 | 0.109259 | |||||||||||||||||||||||||||||||||
| 1.7 | 0.029369 | |||||||||||||||||||||||||||||||||
| 1.8 | 0.003461 | |||||||||||||||||||||||||||||||||
| 1.9 | 5.45E-05 | |||||||||||||||||||||||||||||||||
| 2 | -4E-105 | |||||||||||||||||||||||||||||||||
| 2.1 | -0.00022 | |||||||||||||||||||||||||||||||||
| <= /td> | rotfactor | 0.1 | ||||||||||||||||||||||||||||||||
| = | ||||||||||||||||||||||||||||||||||
| h | xi | rotfactor | stiffness | u_glut | stiff_h | stiff_xi | glutenrot | h, xi | 0 | 0.0025 | 0.005 | 0.0075 | 0.01 | 0.0125 | 0.015 | 0.0175 | 0.02 | 0.0225 | ||||||||||||||||
| 0.6 | 0 | 0.1 | 0.999545 | 0.999999 | 1.158392 | 0.8925 | 0.966805 | 0.55 | 0.815588 | 0.75348127 | 0.700519 | 0.657025125 | 0.622076 | 0.594351 | 0.57252474 | 0.555419 | 0.542049 | 0.88364992 | ||||||||||||||||
| 0.65 | 0 | 0.1 | 0.918511 | 0.97819 | 1.064479 | 0.8925 | 0.966805 | 0.6 | 0.991368 | 0.97682085 | 0.960471 | 0.944676919 | 0.930532 | 0.918409 | 0.90830515 | 0.900039 | 0.893364 | 0.999679424 | ||||||||||||||||
| 0.7 | 0 | 0.1 | 0.878458 | 0.953265 | = 1.018061 | 0.8925 | 0.966805 | 0.65 | 0.995558 | 0.99978333 | 0.9993 | 0.996530777 | 0.992881 | 0.989117 | 0.98562023 | 0.982552 | 0.979951 | 0.982690605 | ||||||||||||||||
| 0.75 | 0 | 0.1 | 0.857971 | 0.937482 | 0.994319 | 0.8925 | 0.966805 | 0.7 | 0.979894 | 0.99118222 | 0.996887 | 0.999341142 | 0.999996 | 0.999723 | 0.99902448 | 0.998183 | 0.997344 | 0.959431321 | ||||||||||||||||
| 0.8 | 0 | 0.1 | 0.846027 | 0.927432 | 0.980477 | 0.8925 | 0.966805 | 0.75 | 0.967936 | 0.98223565 | 0.99063 | 0.995387812 | 0.997961 | 0.999256 | 0.99982432 | 0.999995 | 0.999961 | 0.94432337 | ||||||||||||||||
| 0.85 | 0 | 0.1 | 0.836197 | 0.918724 | 0.969084 | 0.8925 | 0.966805 | 0.8 | 0.959839 | 0.97570822 | 0.985521 | 0.991502673 | 0.995102 | 0.99724 | 0.99848977 | 0.999207 | 0.999609 | 0.934613052 | ||||||||||||||||
| 0.9 | 0 | 0.1 | 0.823442 | 0.906873 | 0.954303 | 0.8925 | 0.966805 | 0.85 | 0.952589 | 0.96964874 | 0.980546 | 0.987469294 | 0.991861 | 0.994651 | 0.99643142 | 0.997575 | 0.998315 | 0.926155769 | ||||||||||||||||
| 0.95 | 0 | 0.1 | 0.801952 | 0.885608 | 0.929398 | 0.8925 | 0.966805 | 0.9 | 0.942435 | 0.96090481 | 0.973099 | 0.981155267 | 0.986505 | 0.990087 | 0.99251148 | 0.994173 | 0.995328 | 0.914593375 | ||||||||||||||||
| 1 | 0 | 0.1 | 0.763144 | 0.843678 | 0.884422 | 0.8925 | 0.966805 | 0.95 | 0.923548 | 0.94405998 | 0.958162 | 0.967904019 | 0.974689 | 0.979464 | 0.98286363 | 0.985313 | 0.987097 | 0.893724005 | ||||||||||||||||
| 0.6 | 0.02 | 0.1 | 1.152064 | 0.913746 | 1.158392 | 1.028685 | 0.966805 | 1 | 0.884489 | 0.90768311 | 0.92439 | 0.936486982 | 0.94531 | 0.951799 | 0.95661051 | 0.960206 | 0.962913 | 0.852239371 | ||||||||||||||||
| 0.65 | 0.02 | 0.1 | 1.058664 | 0.98754 | 1.064479 | 1.028685 | 0.966805 | 1.05 | 0.80203 | 0.82721397 | 0.846188 | 0.860514788 | 0.871369 | 0.879624 | 0.88592517 | 0.890752 | 0.894461 | 0.768611025 | ||||||||||||||||
| 0.7 | 0.02 | 0.1 | 1.0125 | = 0.999449 | = 1.018061 | 1.028685 | 0.966805 | 1.1 | 0.638583 | 0.6610433 | 0.678556 | 0.692184696 | 0.702781 | 0.711016 | 0.71741713 | 0.722393 | 0.726262 | 0.609884824 | ||||||||||||||||
| 0.75 | 0.02 | 0.1 | 0.988887 | 0.999571 | 0.994319 | 1.028685 | 0.966805 | |||||||||||||||||||||||||||
| 0.8 | 0.02 | 0.1 | 0.975121 | 0.997871 | 0.980477 | 1.028685 | 0.966805 | stiff_xi | 0.8925 | 0.92733888 | 0.954471 | 0.975602268 | 0.992059 | 1.004875 | 1.014857 | 1.022631 | 1.028685 | 1.033399622 | ||||||||||||||||
| 0.85 | 0.02 | 0.1 | 0.96379 | 0.995529 | 0.969084 | 1.028685 | 0.966805 | stiff_h | h,xi | 0 | 0.0025 | 0.005 | 0.0075 | 0.01 | 0.0125 | 0.015 | 0.0175 | 0.02 | 0.0225 | |||||||||||||||
| 0.9 | 0.02 | 0.1 | 0.949089 | 0.991263 | 0.954303 | 1.028685 | 0.966805 | 1.349855454 | 0.55 | 1.164754 | 1.21022027<= /td> | 1.245629 | 1.273206235= | 1.294683 | 1.311409 | 1.32443548<= /td> | 1.33458 | 1.342481 | 1.348634465= | |||||||||||||||
| 0.95 | 0.02 | 0.1 | 0.924321 | 0.981092 | 0.929398 | 1.028685 | 0.966805 | 1.158391967 | 0.6 | 0.999545 | 1.03856264<= /td> | 1.068949 | 1.092614673= | 1.111045 | 1.125399 | 1.13657756<= /td> | 1.145284 | 1.152064 | 1.157344163= | |||||||||||||||
| 1 | 0.02 | 0.1 | 0.87959 | 0.954081 | 0.884422 | 1.028685 | 0.966805 | 1.064479277 | 0.65 | 0.918511 | 0.9543647 | 0.982288 | 1.004034653= | 1.020971 | 1.034161 | 1.0444334 | 1.052434 | 1.058664 | 1.06351642<= /td> | |||||||||||||||
| 1.05 | 0.02 | 0.1 | 0.799021 | 0.882591 | 0.80341 | 1.028685 | 0.966805 | 1.018061214 | 0.7 | 0.878458 | 0.91274833<= /td> | 0.939454 | 0.96025236<= /td> | 0.97645 | 0.989065 | 0.99888947<= /td> | 1.006541 | 1.0125 | 1.017140344= | |||||||||||||||
| 1.1 | 0.02 | 0.1 | 0.656894 | 0.714017 | 0.660502 | 1.028685 | 0.966805 | 0.994319239 | 0.75 | 0.857971 | 0.89146234<= /td> | 0.917545 | 0.937858532= | 0.953679 | 0.965999 | 0.97559459<= /td> | 0.983067 | 0.988887 | 0.993419844= | |||||||||||||||
| 1.15 | 0.02 | 0.1 | 0.41208 | 0.41542 | 0.414343 | 1.028685 | 0.966805 | 0.980476867 | 0.8 | 0.846027 | 0.87905188<= /td> | 0.904772 | 0.924802176= | 0.940402 | 0.952551 | 0.96201289<= /td> | 0.969382 | 0.975121 | 0.979589993= | |||||||||||||||
| 1.2 | 0.02 | 0.1 | -5.6E-15 | 0.116721 | -5.6E-15 | 1.028685 | 0.966805 | 0.969084062 | 0.85 | 0.836197 | 0.8688376 | 0.894258 | 0.914056292= | 0.929475 | 0.941483 | 0.95083463<= /td> | 0.958118 | 0.96379 | 0.968207493= | |||||||||||||||
| <= /td> | 0.954302768 | 0.9 | 0.823442 | 0.85558535<= /td> | 0.880618 | 0.900114328= | 0.915298 | 0.927123 | 0.9363317 | 0.943504 | 0.949089 | 0.95343957<= /td> | ||||||||||||||||||||||
| <= /td> | 0.929397837 | 0.95 | 0.801952 | 0.8332567 | 0.857637 | 0.876623581= | 0.891411 | 0.902927 | 0.91189577<= /td> | 0.918881 | 0.924321 | 0.928557166= | ||||||||||||||||||||||
| <= /td> | 0.884421522 | 1 | 0.763144 | 0.79293294<= /td> | 0.816133 | 0.834201168= | 0.848273 | 0.859232 | 0.86776643<= /td> | 0.874413 | 0.87959 | 0.883621534= | ||||||||||||||||||||||
| <= /td> | 0.80341005 | 1.05 | 0.693241 | 0.72030166<= /td> | 0.741377 | 0.757789793= | 0.770572 | 0.780527 | 0.78828053<= /td> | 0.794319 | 0.799021 | 0.802683339= | ||||||||||||||||||||||
| <= /td> | 0.660502176 | 1.1 | 0.56993 | 0.59217683<= /td> | 0.609503 | 0.622996697= | 0.633506 | 0.64169 | 0.64806385<= /td> | 0.653028 | 0.656894 | 0.65990473<= /td> |