The authors of the article “An Ultracentrifuge Flour Absorption Method” (Cereal Chemistry, 1978: 96–101)

studied the relationship between water absorption for wheat flour and various characteristics of the flour. In particular, the authors used a first-order multiple linear regression model to relate absorption y (%) to flour protein x1 (%) and starch damage x2 (Farrand units). The data and accompanying SPSS output follow on p.546: