The role of statistical analysis of research results for more information

Statistical analysis of published in the article T. E. Lebedenko et al. "the Role of bakery products in the formation of human health and ways to improve their quality through the use of herbal supplements" results of the study on the effect of hawthorn and rose hip extracts on the physical and chemical properties of flour and gluten quality indicators. Statistical characteristics of variational series are determined, statistical hypotheses are tested, correlation and regression analysis is performed. The statistical analysis allowed to obtain new information about the study of the object, the reliability of which is proved with a probability level of 0.95. The resulting mathematical models allow to predict changes in the properties of gluten flour and manage them.