Over de spreiding bij het droge‐stofonderzoek van brood

L. v. d. Burg

Statistica Neerlandica, 1949, vol. 3, issue 3, 85-91

Abstract: The accuracy of the determination of the amount of solids in bread. Of a loaf with a nominal weight of 800 grams only about 480 grams remains after complete drying. This so‐called ‘amount of solids in bread’ is regularly checked by samples. From a batch of loaves a group of at least 5. but usually more, are taken at random and weighed. From this group one is selected with a weight as nearly as possible equalling the average weight of the whole group; for two slices of this sample loaf the decrease in weight upon drying is determined in the laboratory, and is considered as representative for the entire batch. The accuracy of these determinations is analysed on the basis of 35 samples which were investigated in 3 different laboratories. The standard error is estimated at 5 grams per loaf. The influence of various factors, such as the method of sampling which may be altered in many ways, is briefly considered, while in a final section the results obtained are discussed from a practical point of view.

Date: 1949
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