The effect of flaxseed addition on the quality and basic composition of wheat bread

Description

The dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive bread.

Dataset file

effect of linseed on bread .xlsx

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CC BY-NC-SA

Non-commercial - Share-alike
Software:: Excel

Details

Year of publication:

2021

Verification date:

2021-05-27

Dataset language:

English

Fields of science:

chemical sciences (Natural sciences)
chemical engineering (Engineering and Technology)

DOI:

10.34808/2swk-kg05

Verified by:

Gdańsk University of Technology

Keywords

References

dataset The effect of the flaxseed addition on the texture of wheat bread

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