University of Reading Research Data Archive

Data used in the article �Effect of defatted melon seed residue (DMSR) on dough development and bread quality�

How to cite this Dataset


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 logoORCID:
Rights-holders: Guoqiang Zhang, University of Reading
Data Publisher: University of Reading
Publication Year: 2022
Data last accessed: 27 November 2023
Metadata Record URL:
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
Data Availability: OPEN


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