SCG-NMC — ¹H time-domain NMR mobility, creep–recovery compliance and thermal transitions of wheat short doughs with spent coffee grounds

Derived tabulated values from the molecular and time-domain characterisation of wheat short doughs in which espresso spent coffee grounds (SCG) replace soft wheat flour at 0–20% w/w (D0–D20; n = 6). Five files reproduce the main-text tables: dough formulation; ¹H FID parameters; ¹H CPMG microdomain abundances and relaxation times; creep–recovery parameters of a tailored Burgers array; and two structure–function associations. Four reproduce the supplementary tables (composition, mass balance, crumb and cookie transitions); a tenth gives thermal and flow-point predictors. Compliances are per unit dimensionless strain (Pa⁻¹), from creep at 70 Pa on 30 mm specimens. Raw records on request.