Alveoagraphic and organoleptic data for bread formulated with Spirulina and wheat flours of different alveograph strenght

The present DATASET collects the data obtained during the development of the published article "Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength".
Between 2021 and 2022, the relevant analyses were carried out by the Fruit and Vegetable Processing team of the post-harvest group at IRTA, Fruitcentre, in Lleida.
Due to the increasing demand for better and more alternative protein to decrease the consumption of animal proteins, there is a need to explore more efficient ways to consume these non-animal proteins.
Hence, the data collected here evaluates the interaction of microalgae proteins with such a basic product in our daily life, bread.
In addition, different types of flour are considered in order to have a broader view of what the addition of microalgae implies.
The analyses were carried out according to the protocols established in the processing equipment, which are briefly described in this data set.
The data contained in this data set ranges from physical parameters such as "color, size, texture" to chemical parameters such as "antioxidant capacity or protein content", among others.