Data used in the article 'Effect of defatted melon seed residue (DMSR) on dough development and bread quality'

This dataset contains data obtained from experimental work on defatted melon seed residue (DMSR) in the production of a white loaf of bread. Three doughs and bread formulations were evaluated including a control (100% wheat flour) and two formulations in which wheat flour was replaced with 5% and 10% of DMSR. Data was obtained using a farinograph (dough water absorption, dough development time, dough stability time, and mixing tolerance index), texture analyser with a Kieffer rig (dough extensibility; hardness, springiness, cohesiveness, chewiness of breads), moisture balance (bread moisture), oven (weight loss during baking), Volscan Profiler (bread specific volume), chroma meter (bread crust and crumb colour), Image J software (cell number and cell average size).