Replication Data for: A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins

Water-extractable (WE) flour constituents significantly influence bread loaf volume. However, the underlying mechanisms remain unclear. Time-resolved X-ray microcomputed tomography (µCT) and confocal laser scanning microscopy (CLSM) were utilized to study the impact of WE proteins from wheat and oat flours on the evolution of gas cells and dough strands in model gluten-starch (GS) dough during fermentation. This dataset contains the following: data on X-ray microcomputed tomography [X-ray µCT] (5 excel files; "1 - XCT ...", "2 - XCT ..."), data on breadmaking experiments (1 excel file; "4 - Breadmaking"), timelapse videos during breadmaking (4 videos), images obtained during confocal laser scanning microscopy (6 images), and animated 3D renders of the doughs during X-ray µCT tomography experiments (3 videos)