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

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File details

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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:

2021-05-27

Dataset language:

English

Fields of science:

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

DOI:

10.34808/5jrr-s535

Verified by:

Gdańsk University of Technology

Keywords

References

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

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