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Description
The dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addition. Measurements were made immediately after baking. On the basis of data, the following parameters were determined: hardness, elasticity, cohesion and chewiness.
Dataset file
TPA.zip
191.2 kB,
S3 ETag
2c04fbc816bba637f788f25acc195e4a-1,
downloads: 55
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hexmd5(md5(part1)+md5(part2)+...)-{parts_count} where a single part of the file is 512 MB in size.Example script for calculation:
https://github.com/antespi/s3md5
File details
- License:
-
open in new tab
CC BY-NC-SANon-commercial - Share-alike - Raw data:
- Data contained in dataset was not processed.
- Software:
- Merlin V.4.42
Details
- Year of publication:
- 2021
- Verification date:
- 2021-05-28
- Dataset language:
- English
- Fields of science:
-
- chemical sciences (Natural sciences)
- chemical engineering (Engineering and Technology)
- DOI:
- DOI ID 10.34808/br04-3d18 open in new tab
- Verified by:
- Gdańsk University of Technology
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