How to cite this Dataset
Zhang, Guoqiang and Rodriguez-Garcia, Julia (2022): Data used in the article 'Effect of defatted melon seed residue (DMSR) on dough development and bread quality'. University of Reading. Dataset. https://doi.org/10.17864/1947.000439
Description
This dataset contains data obtained from experimental work on defatted melon seed residue (DMSR) in the production of a white loaf of bread. Three doughs and bread formulations were evaluated including a control (100% wheat flour) and two formulations in which wheat flour was replaced with 5% and 10% of DMSR. Data was obtained using a farinograph (dough water absorption, dough development time, dough stability time, and mixing tolerance index), texture analyser with a Kieffer rig (dough extensibility; hardness, springiness, cohesiveness, chewiness of breads), moisture balance (bread moisture), oven (weight loss during baking), Volscan Profiler (bread specific volume), chroma meter (bread crust and crumb colour), Image J software (cell number and cell average size).
| Resource Type: | Dataset |
|---|---|
| Creators: | Zhang, Guoqiang and Rodriguez-Garcia, Julia  ORCID: https://orcid.org/0000-0002-4986-3144 |
| Rights-holders: | Guoqiang Zhang, University of Reading |
| Data Publisher: | University of Reading |
| Publication Year: | 2022 |
| Data last accessed: | 2 November 2024 |
| DOI: | https://doi.org/10.17864/1947.000439 |
| Metadata Record URL: | https://researchdata.reading.ac.uk/id/eprint/439 |
| Organisational units: | Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) > Electron Microscopy Laboratory (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Participating Organisations: | University of Reading |
| Keywords: | fruit by-product, bread, dough rheology, defatted melon seed residue |
| Rights: | |
| Data Availability: | OPEN |
