Replication Data for: Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking

Data used for the manuscript "AImpact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking" Data of dough liquor analysis and protein secondary structure analysis of bread dough. The impact of acetic acid, lactic acid, and succinic acid addition to acidify the dough ph down to 4.5 on the dough constituents on a molecular level was studied. The data file involves numeric data obtained from chemical analyses and Spectral data from ATR-FTIR analysis of the bread dough