Dataset for Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

This dataset contains the raw and curated data of wholemeal bread properties associated with starch digestion. The data include the specific volume, acidification level, water-extractable arabinoxylan level, and the in-vitro starch digestion kinetics of eight wholemeal bread types. Wholemeal wheat sourdoughs prepared with strains of (i) Fructilactobacillus sanfranciscensis and Maudiozyma humilis, (ii) Pediococcus pentosaceus and M. humilis, or (iii) Companilactobacillus crustorum and Wickerhamomyces anomalus, and baker’s yeast were used in two breadmaking processes (total fermentation times of 100 and 530 min).