T1 T2 T3

B1 R1 R3 R5 R7 R9 R2 R4 R6 R8
B2 R1 R3 R5 R7 R9 R2 R4 R6 R8
B3 R1 R3 R5 R7 R9 R2 R4 R6 R8

B1-75% PURE FLOUR

B2-50% PURE FLOUR

B3-25% PURE FLOUR

T1-25% DFPF

T2-50% DFPF

T3-75%DFPF

This study will use the experimental method of research. It will be laid out in Completely
Randomized Design wherein the 5 treatments will be replicated three times.
Let D be the label of dough for the research design plot.

TP T1 T2 T3 T4
D1 D1 D1 D1 D1
D2 D2 D2 D2 D2
D3 D3 D3 D3 D3

Let D be the label of dough for the research design plot

Wherein:

T1-25% DFPF

T2-50% DFPF

T3-75%DFPF

Tp-wheat flour