Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels

The dataset covers cassava flour particle size distribution, proximate composition and amylose content of flours, and quality characteristics of bread baked from composite flours of wheat and cassava.本数据集涵盖木薯粉（cassava flour）的粒径分布、常规营养组成与直链淀粉含量，以及以小麦与木薯复合粉烘焙所得面包的品质特性。