Data used in the article 'Effect of rare sugars on physical and sensory properties of doughs and biscuits'

This dataset contains data obtained from experimental work on the physical and sensory properties of doughs and biscuits elaborated with different sugars (e.g., sucrose, fructose, allulose, tagatose), where fructose, allulose, and tagatose were used for total sucrose replacement. The data was obtained using a Kenwood Mixer, a convection oven, a differential scanning calorimeter (DSC), a rheometer, a texture analyser, a moisture analyser, a water activity analyser, a calliper, and a Chroma meter (colour). The sensory analysis data was obtained from trained panellists from MMR Research Worldwide Ltd.