Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

This dataset is linked to the article by Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele and Mia Eeckhout, published in Foods (August 2024):
"Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread" (DOI: https://doi.org/10.3390/foods13162582).

• Farinogram curve data.csv & Alveogram curve data.csv & Pasting curve data.csv
  • Observations:
    • Ref = wheat flour
    • PF1/5/10 = 1/5/10% pea fiber
    • CF1/5/10 = 1/5/10% cocoa fiber
    • AF1/5/10 = 1/5/10% apple fiber
    • 1/2/3/avg = Replicate 1/2/3 & average of the three replicates
• Dough and bread characteristics.csv
  • Observations:
    
    • Ref = wheat flour
    • PF1/5/10 = 1/5/10% pea fiber
    • CF1/5/10 = 1/5/10% cocoa fiber
    • AF1/5/10 = 1/5/10% apple fiber
  • Abbreviations:
    • WRC = water retention capacity
    • WA = water absorption
    • DDT = dough development time
    • STAB = stability
    • SOFT = softening
    • P = tenacity
    • L = extensibility
    • W = deformation energy
    • PH = proving height
    • IV = initial viscosity
    • T_past = pasting temperature
    • V_peak = peak viscosity
    • T_peak = peak temperature
    • HS = holding strength
    • V_final = final viscosity
    • BD = breakdown
    • SB_peak = setback from peak
    • SB_total = total setback