The effect of the flaxseed addition on the texture of wheat bread - Open Research Data - Bridge of Knowledge

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

Description

The dataset contains the results of flaxseed addition on the texture of toasted bread. The following bread variants were tested: control bread, bread with 8% and 12% linseed addition and competitive bread. Measurements were made immediately after baking and after 4 days. On the basis of data the following parameters were determined: hardness, elasticity, cohesion and chewiness.

Dataset file

mechanical data.zip
407.7 kB, S3 ETag 1fde15b8896343099cfdfe5f6d0f8493-1, downloads: 13
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download file mechanical data.zip

File details

License:
Creative Commons: by-nc-sa 4.0 open in new tab
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:
2021-05-27
Dataset language:
English
Fields of science:
  • Chemical sciences (Natural sciences)
  • Chemical engineering (Engineering and Technology)
DOI:
DOI ID 10.34808/5jrr-s535 open in new tab
Verified by:
Gdańsk University of Technology

Keywords

References

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