Expanded/extruded wheat flours have air cells that vary in size, and the size may depend on the variety of wheat used to make the flour, the location where the wheat was grown, and the temperature at which the flour was extruded. An experiment has been conducted to assess these factors. The first factor is the variety of wheat used (Butte 86, 2371, or Grandin). The second factor is the growth location (MN or ND). The third factor is the temperature of the extrusion (120oC or 180oC). The response is the area in mm2 of the air cells (data from Sutheerawattananonda 1994).
Analyze these data and report your conclusions; variety and temperature effects are of particular interest.
