SCG-TRB Thermal, Rheological and Baking descriptors of SCG-enriched short doughs

Derived tabulated values supporting the macroscopic characterisation of composite short doughs and cookies in which espresso spent coffee grounds (SCG) replace wheat flour at 0, 4, 8, 12, 16 and 20% w/w (doughs D0–D20). The record contains the five tables of the manuscript: dough formulations (g/100 g), capacitive (reversing) and thermokinetic (non-reversing) MDSC transitions, small-amplitude and frequency-sweep oscillatory-shear descriptors (LVE, flow point, yield point, tanδ, power-law k′, n′, k″, n″), and baking-performance descriptors of the cookies (thickness, volume, deviations from the geometric mould, post-baking moisture and water activity, CIELAB surface colour). Values are the derived, manuscript-reported figures; the underlying raw instrumental data are available from the corresponding author on reasonable request.本数据集收录经推导得到的制表数值，用于支撑以意式浓缩咖啡废咖啡渣（Espresso Spent Coffee Grounds, SCG）替代小麦面粉（替代比例为0、4、8、12、16、20% 质量分数，对应面团D0至D20）的复合酥性面团与曲奇的宏观表征研究。本数据集包含稿件中的五组表格，具体涵盖：面团配方（g/100g）、热容（可逆）与热动力学（不可逆）调制式差示扫描量热法（Modulated Differential Scanning Calorimetry, MDSC）转变参数、小振幅频率扫描振荡剪切特性参数（包括线性粘弹性（Linear Viscoelasticity, LVE）、流动点、屈服点、损耗正切tanδ、幂律系数k′、n′、k″、n″），以及曲奇的烘焙性能参数（包括厚度、体积、与几何模具的偏差、烘焙后含水率与水分活度、CIELAB表面颜色）。本数据集的数值均为经推导且已在稿件中报道的结果；相关原始仪器测试数据可通过合理请求向通讯作者获取。