SCG-NMC NMR Mobility and Creep descriptors of SCG-enriched short doughs

Derived tabulated values supporting the molecular and supramolecular characterisation of composite short doughs in which espresso spent coffee grounds (SCG) replace wheat flour at 0, 4, 8, 12, 16 and 20% w/w (doughs D0–D20). The record contains the four tables of the manuscript: ¹H FID fitting parameters (immobile/mobile proton abundances p1/p2, second moment M2, mobile relaxation time T2m), ¹H CPMG relative abundances and relaxation times of five mobile-proton microdomains (pA–pE, RtA–RtE), creep–recovery viscoelastic parameters of a tailored Burger model (J0, J1–J3, RT1–RT3, JN, Jmax, Jeq, elastic recovery ability ERA, elastoplastic index Π_ep) and the two robust single-predictor structure–function associations (n = 6, centered R²). Two auxiliary files reproduce the dough formulations and the companion-study descriptors (Tg1–Tg3, undercooling terms ΔTg1–ΔTg3 computed at a reference environmental temperature of 25 °C, and flow point Fp) used as variables in those associations, so that the record is self-contained. Values are the derived, manuscript-reported figures; the underlying raw instrumental data are available from the corresponding author on reasonable request.