Replication Data for: Air/water interfacial properties and thin film drainage dynamics of compositionally diverse wheat flour water extracts

It is known that the water-extractable (WE) components of wheat flour aid in the stabilization of foam-type foods, such as beer foams, cake batters, and bread doughs. However, the mechanisms by which they do so remain unclear. To fully understand the functional performance of WE wheat flour constituents in food foams, it is important to gain mechanistic insights into their air/water interfacial properties and the drainage dynamics of the thin liquid films between these interfaces. To this end, wheat flour aqueous extracts were prepared and either used as such, or modified by dialyzing out low molecular mass constituents, or both low molecular mass constituents and enzymatically hydrolyzed carbohydrates. This dataset contains (i) compositional analysis data on wheat aqueous extracts obtained using standard methods in the field of cereal science (1 .xlsx file), (ii) data on air/water interfacial rheology of wheat extract constituents (2 .xlsx files), (iii) data on the thin liquid film drainage dynamics of wheat extract constituents (3 .xlsx files), (iv) data on the foaming properties of wheat extract constituents (1 .xlsx file), and (v) representative thin film drainage videos (3 .mp4 files).