Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

This dataset is linked to the article by Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele and Mia Eeckhout, published in Foods (January 2024):
"An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads" (DOI: https://doi.org/10.3390/foods13020224).

Content of this dataset

• Pasting parameters.csv
  • Flour composition:
    • WF = wheat flour
    • WWM = whole wheat meal
    • WRM = whole rye meal
    • WWM:WF = 50:50 combination of whole wheat meal and wheat flour
    • WRM = 50:50 combination of whole rye meal and wheat flour
  • Parameters:
    • IV = initial viscosity [mPa∙s]
    • PaT = pasting temperature [°C]
    • PeV = peak viscosity [mPa∙s]
    • PeT = peak temperature [°C]
    • HS = holding strenght [mPa∙s]
    • FV = final viscosity [mPa∙s]
    • BD = breakdown [mPa∙s]
    • SBp = setback from peak [mPa∙s]
    • SBt = total setback [mPa∙s]
• Pasting data WF.csv
• Pasting data WWM.csv
• Pasting data WWM-WF.csv
• Pasting data WRM.csv
• Pasting data WRM-WF.csv
• Crumb core temperatures.csv
  • • WB = wheat bread
    • WWB = whole wheat bread
    • WRB = whole rye bread
• Bread characterstics.csv
  • Bread type:
    • WB = wheat bread
    • WWB = whole wheat bread
    • WRB = whole rye bread
  • Degree of PB (par-baking):
    • 95% of normal full baking time
    • 75% of normal full baking time
    • 50% of normal full baking time
  • Evaluation moment:
    • PB0 (PB breads, after the par-bake step)
    • PB4 (PB breads, after four storage days)
    • FB0 (FB breads, after the full-bake step)
    • FB2 (FB breads, after two storage days)