SCG-NMC — ¹H time-domain NMR mobility and creep–recovery compliance of wheat short doughs with spent coffee grounds (0–20% w/w)

Derived tabulated values from the molecular and time-domain characterisation of wheat short doughs in which espresso spent coffee grounds (SCG) replace soft wheat flour at 0–20% w/w (D0–D20; n = 6). Five files reproduce the main-text tables: dough formulation; ¹H FID parameters (p1, p2, M2, T2m); ¹H CPMG abundances and relaxation times of five mobile-proton microdomains; creep–recovery parameters of a tailored Burgers array (J0, J1–J3, RT1–RT3, JN, Jmax, Jeq, ERA); and two single-predictor structure–function associations. Four reproduce the supplementary tables; a tenth provides the thermal and flow-point predictors. Raw per-replicate data available from the corresponding author.