A new product was being considered by the bakery goods research division of a large corporation. Solve the following question and show your process.

E. A new product was being considered by the bakery goods research division of a large corporation. Of paramount concern was the maximum peak height obtained from a standard container of mixed dough just prior to baking. Four major ingredients were thought to be important in affecting peak height: percentage of fat, percentage of water, amount of flour in the brew, and the speed of the mixer in rpm. The experiments given in the table were performed, and the values of the maximum peak heights (shown in the body of the table) were recorded for each run. Note that there are four repeat runs at the conditions (12, 50, 20, 130) with responses 492, 523, 530, and 590.Experimental Data Extensigraph Maximum Peak Height Percent Water 46 50 54 Flour Percent rpm rpm in rpm Fat Brew 90 130 170 90 130 170 90 130 170 10 833 540 673 493 8 20 537 30 577 547 660 512 10 547 497 12 20 653 650 523 530 553 487 590 30 595 10 802 477 710 520 16 20 575 30 568 401 572 483 Requirements 1. By suitable choice of central levels and scale divisors, code all four predictor variables so that their levels are (-1, 0, 1). Write out the design in the coded variables, and confirm that it is a "cube plus star plus four center points" type design. Is it rotatable? 2. Using multiple regression techniques, construct a suitable model of first or second order for predicting maximum peak heights. In your conclusions, indicate the relative importance of the predictor variables. and make any other comments you find relevant