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: 22 June 2024
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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