Effect of Jerusalem artichoke addition on texture profile of bread

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

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CC BY-NC-SA

Non-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:

10.34808/br04-3d18

Verified by:

Gdańsk University of Technology

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