Dataset for common wheat (Triticum aestivum L.) grain and flour characterization using classical and advanced analyses: materials methods

As global warming and changing market demands reshape agricultural practices, optimising the quality and utility of crop products, particularly wheat, is becoming increasingly complex and critical. Wheat plays a central role in human and animal nutrition, with its quality influenced by multiple factors at different scales, from grain composition to end-product performance, usually evaluated through sensory evaluation. Understanding the relationship between wheat composition and technological quality is essential for improving product value in agri-food systems. This dataset represents a broad panel of wheat samples encompassing diverse genetic backgrounds grown under varying environmental conditions in France. It collects measurements of grain, flour, dough and bread characteristics, facilitating a comprehensive comparison of wheat quality at different stages of production. This dataset gathers all the information relative to the Materials and methods. It includes one file describing the origin of the feedstocks (Table 1 feedstocks provenance.tab) as well as 11 text files, each corresponding to one method of characterization.