Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

This dataset is linked to the article by Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele and Mia Eeckhout, published in Foods (January 2024):"An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads" (DOI: https://doi.org/10.3390/foods13020224).

Content of this dataset

Pasting parameters.csv

Flour composition:

WF = wheat flour

WWM = whole wheat meal

WRM = whole rye meal

WWM:WF = 50:50 combination of whole wheat meal and wheat flour

WRM = 50:50 combination of whole rye meal and wheat flour

Parameters:

IV = initial viscosity [mPa∙s]

PaT = pasting temperature [°C]

PeV = peak viscosity [mPa∙s]

PeT = peak temperature [°C]

HS = holding strenght [mPa∙s]

FV = final viscosity [mPa∙s]

BD = breakdown [mPa∙s]

SBp = setback from peak [mPa∙s]

SBt = total setback [mPa∙s]

Pasting data WF.csv

Pasting data WWM.csv

Pasting data WWM-WF.csv

Pasting data WRM.csv

Pasting data WRM-WF.csv

Crumb core temperatures.csv

WB = wheat bread

WWB = whole wheat bread

WRB = whole rye bread

Bread characterstics.csv

Bread type:

WB = wheat bread

WWB = whole wheat bread

WRB = whole rye bread

Degree of PB (par-baking):

95% of normal full baking time

75% of normal full baking time

50% of normal full baking time

Evaluation moment:

PB0 (PB breads, after the par-bake step)

PB4 (PB breads, after four storage days)

FB0 (FB breads, after the full-bake step)

FB2 (FB breads, after two storage days)