Table of Contents: :: Library Catalog

Saved in:

Bibliographic Details
Main Author:	Chernenko, Valerii
Format:	Recurso digital
Language:
Published:	Zenodo 2026
Online Access:	https://doi.org/10.5281/zenodo.20376841
Tags:	Add Tag No Tags, Be the first to tag this record!

Table of Contents:

Description of the Pure Dough Recipes for Testing Metallic Ratios (d=3,4,5) This dataset contains 90 strictly selected recipes (30 per dimension) designed to verify the predictions of the Entropic Gardener theory. The theory states that for a multi‑component system (dough), the optimal ingredient ratios are governed by metallic means: golden (φ), silver (σ) and bronze (τ). Hypothesis summary <ul> <li> d = 3 (golden ratio) – only flour, sugar, water (no fat, no eggs, no leaveners). Key ratios: α = sugar/flour → φ⁻¹ ≈ 0.618034; β = water/flour → 2/φ³ ≈ 0.472136. </li> <li> d = 4 (silver ratio) – flour, fat, water; no eggs, sugar ≤2% of flour. Key ratio: flour/fat → σ = 1+√2 ≈ 2.414214. </li> <li> d = 5 (bronze ratio) – flour, fat, eggs; no yeast, no chemical leavening (sugar/water optional, ≤5% of flour). Key ratio: (flour+fat)/eggs → τ = (3+√13)/2 ≈ 3.302776. </li> </ul> Sources Recipes come from authoritative references: classic cookbooks (Molokhovets, Petrov, Artusi, Levshin, Fanny Farmer), GOST standards (USSR/Russian technical specifications), professional baking platforms (King Arthur, Serious Eats, Giallo Zafferano, Gastroactitud) and technological cards. Selection criteria (strict) <ul> <li> Every recipe was checked to ensure that no extra components (e.g., yeast, chemical leaveners, milk, honey, extra eggs in d=3/4) were present. </li> <li> Only recipes with exact metric masses (grams) were used; volume measures were converted using standard densities (flour 130 g/cup, sugar 200 g/cup, water 240 g/cup). </li> <li> For d=4, sugar content was kept below 2% of flour mass to avoid shifting the system toward mixed dimensionality. </li> <li> For d=5, recipes with yeast or baking powder were excluded; sugar and additional water were allowed only in small amounts (<5% of flour). </li> </ul> Structure of the tables Each of the three HTML tables lists 30 rows (recipes). Columns include: <ul> <li> consecutive number, </li> <li> recipe name / source, </li> <li> ingredient masses (flour, sugar, water for d=3; flour, fat for d=4; flour, fat, eggs for d=5), </li> <li> calculated key ratio (α, β, flour/fat, or (flour+fat)/eggs), </li> <li> optional notes (e.g., honey conversion, exact ideal matches). </li> </ul> Statistical results (brief summary) <ul> <li> d=3 (n=30) : mean α = 0.6157 (theoretical 0.6180, p=0.12); mean β = 0.4704 (theoretical 0.4721, deviation <0.4%). </li> <li> d=4 (n=30) : mean flour/fat = 2.418; 95% CI [2.405, 2.431]; theoretical σ=2.414 lies inside the interval (p=0.64). </li> <li> d=5 (n=30) : mean (flour+fat)/eggs = 3.305; 95% CI [3.295, 3.315]; theoretical τ=3.3028 lies inside the interval (p=0.70). </li> </ul> All three samples are statistically indistinguishable from the theoretical metallic ratios at the α=0.05 level. The data strongly support the Entropic Gardener hypothesis. Usage These tables can be used for independent verification, meta‑analysis, or as a reference for recipe optimisation according to the principle of entropy‑constraint balance.

Similar Items