Falcone, P. M. (2026). SCG_dataset_PartI_PartII

Derived tabulated dataset supporting the two companion papers on espresso spent coffee grounds (SCG) as a functional wheat-flour substitute in composite short doughs and cookies (0-20% w/w SCG; doughs D0, D4, D8, D12, D16, D20). Nine CSV files, one per manuscript table. Part I - Macroscopic behavior: Table 1 Mass fraction of the ingredients (g/100 g) of the dough formulations Table 2 Reversing MDSC transitions: onset, midpoint and end temperatures, magnitude Table 3 Non-reversing MDSC events: enthalpic recovery and endothermic peaks Table 4 SAOS (LVE, Fp, Yp, tan-delta) and FSOS power-law (k', n', k", n") descriptors Table 5 Baking-performance descriptors of the cookies vs SCG mass fraction Part II - Molecular and supramolecular determinants: Table 1 1H FID fitting parameters: immobile (p1) / mobile (p2) abundances, second moment M2, mobile relaxation time T2m Table 2 1H T2 CPMG relative abundances (pA-pE) and relaxation times (RtA-RtE) Table 3 Viscoelastic properties under small-range creep and recovery Table 4 Multiple-regression associations between molecular and rheological descriptors Values are derived quantities recomputed from the raw instrumental data (1H time-domain NMR, modulated DSC, creep-recovery, lubricated compression, oscillatory shear and colorimetry). Raw instrumental files are available from the corresponding author on reasonable request. Versione una riga, se il campo è corto: Derived tabulated dataset (9 CSV, one per manuscript table) supporting the companion papers Part I and Part II on espresso spent coffee grounds as a functional wheat-flour substitute in composite short doughs and cookies (0-20% w/w; D0-D20): dough formulation, MDSC thermal transitions, oscillatory-shear and baking descriptors (Part I); 1H TD-NMR FID and T2-CPMG parameters, creep-recovery properties and regression models (Part II).