Data used in the article ‘The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product’

***This dataset has been withdrawn: An updated version of the dataset is available at http://dx.doi.org/10.17864/1947.292*** This dataset contains data obtained from experimental work in the physical properties laboratory and Sensory Science Centre of the Department of Food and Nutritional Science of the University of Reading. The data was obtained using the rheometer (viscosity, frequency sweeps, temperature ramps), texture analyser (hardness, stickiness, etc.), moisture balance, water activity meter, colorimeter and the trained sensory panel. Data replicates are presented in the same columns.