Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

This database includes the results of the Box–Behnken experimental design, the data to obtain the Response surface graphs, the results of the Optimization of variables, data of Physical properties from the bread formulations tested, the proximate chemical composition of the final breads elaborated with aromatic herbs and spices, and the results of the sensory evaluation of the different bread formulations.