Replication Data for: Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of gluten-starch doughs

The role of water-extractable (WE) cereal flour constituents, and particularly WE proteins, in determining bread dough gas cell stability and bread specific volume (SV) remains ill-understood. To this end, compositionally diverse wheat, rye, and oat flour aqueous extracts were prepared and incorporated in model gluten-starch (GS) bread recipes. The impact of these extracts on bread SV, dough extensional rheology, and dough gas cell size distribution was investigated.

This dataset contains i) compositional analyses data on wheat, rye, and oat flour aqueous extracts obtained using standard methods in the field of cereal science (6 .xlsx files), ii) normalized specific volume data of the GS breads containing the extracts obtained during bread making trials (1 .xlsx files), iii) rheology data of the GS doughs containing extracts obtained during uniaxial extension tests (2 .xlsx files), and iv) gas cell size distribution in the GS doughs containing extracts obtained using X-ray microcomputed tomography (2 .xlsx files).