Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
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下载链接：
https://zenodo.org/record/13341838
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资源简介：
This dataset is linked to the article by Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele and Mia Eeckhout, published in Foods (August 2024):"Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread" (DOI: https://doi.org/10.3390/foods13162582).
Farinogram curve data.csv & Alveogram curve data.csv & Pasting curve data.csv
Observations:
Ref = wheat flour
PF1/5/10 = 1/5/10% pea fiber
CF1/5/10 = 1/5/10% cocoa fiber
AF1/5/10 = 1/5/10% apple fiber
1/2/3/avg = Replicate 1/2/3 & average of the three replicates
Dough and bread characteristics.csv
Observations:
Ref = wheat flour
PF1/5/10 = 1/5/10% pea fiber
CF1/5/10 = 1/5/10% cocoa fiber
AF1/5/10 = 1/5/10% apple fiber
Abbreviations:
WRC = water retention capacity
WA = water absorption
DDT = dough development time
STAB = stability
SOFT = softening
P = tenacity
L = extensibility
W = deformation energy
PH = proving height
IV = initial viscosity
T_past = pasting temperature
V_peak = peak viscosity
T_peak = peak temperature
HS = holding strength
V_final = final viscosity
BD = breakdown
SB_peak = setback from peak
SB_total = total setback
创建时间：
2024-08-20
