Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024)
- Author
- Celeste Verbeke (UGent) , Els Debonne (UGent) , Hannah Van Leirsberghe, Filip Van Bockstaele (UGent) and Mia Eeckhout (UGent)
- Organization
- Abstract
- This dataset is linked to the article by Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele and Mia Eeckhout, published in Foods (January 2024):"An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads" (DOI: https://doi.org/10.3390/foods13020224). Content of this dataset Pasting parameters.csv Flour composition: WF = wheat flour WWM = whole wheat meal WRM = whole rye meal WWM:WF = 50:50 combination of whole wheat meal and wheat flour WRM = 50:50 combination of whole rye meal and wheat flour Parameters: IV = initial viscosity [mPa∙s] PaT = pasting temperature [°C] PeV = peak viscosity [mPa∙s] PeT = peak temperature [°C] HS = holding strenght [mPa∙s] FV = final viscosity [mPa∙s] BD = breakdown [mPa∙s] SBp = setback from peak [mPa∙s] SBt = total setback [mPa∙s] Pasting data WF.csv Pasting data WWM.csv Pasting data WWM-WF.csv Pasting data WRM.csv Pasting data WRM-WF.csv Crumb core temperatures.csv WB = wheat bread WWB = whole wheat bread WRB = whole rye bread Bread characterstics.csv Bread type: WB = wheat bread WWB = whole wheat bread WRB = whole rye bread Degree of PB (par-baking): 95% of normal full baking time 75% of normal full baking time 50% of normal full baking time Evaluation moment: PB0 (PB breads, after the par-bake step) PB4 (PB breads, after four storage days) FB0 (FB breads, after the full-bake step) FB2 (FB breads, after two storage days)
- Keywords
- par-baking, texture, whole meal, wheat, rye, bread quality
- License
- CC-BY-4.0
- Access
- open access
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01HMEHRAQ13D6BFJCBWK1CZTSS
@misc{01HMEHRAQ13D6BFJCBWK1CZTSS,
abstract = {{This dataset is linked to the article by Celeste Verbeke, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele and Mia Eeckhout, published in Foods (January 2024):"An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads" (DOI: https://doi.org/10.3390/foods13020224).
Content of this dataset
Pasting parameters.csv
Flour composition:
WF = wheat flour
WWM = whole wheat meal
WRM = whole rye meal
WWM:WF = 50:50 combination of whole wheat meal and wheat flour
WRM = 50:50 combination of whole rye meal and wheat flour
Parameters:
IV = initial viscosity [mPa∙s]
PaT = pasting temperature [°C]
PeV = peak viscosity [mPa∙s]
PeT = peak temperature [°C]
HS = holding strenght [mPa∙s]
FV = final viscosity [mPa∙s]
BD = breakdown [mPa∙s]
SBp = setback from peak [mPa∙s]
SBt = total setback [mPa∙s]
Pasting data WF.csv
Pasting data WWM.csv
Pasting data WWM-WF.csv
Pasting data WRM.csv
Pasting data WRM-WF.csv
Crumb core temperatures.csv
WB = wheat bread
WWB = whole wheat bread
WRB = whole rye bread
Bread characterstics.csv
Bread type:
WB = wheat bread
WWB = whole wheat bread
WRB = whole rye bread
Degree of PB (par-baking):
95% of normal full baking time
75% of normal full baking time
50% of normal full baking time
Evaluation moment:
PB0 (PB breads, after the par-bake step)
PB4 (PB breads, after four storage days)
FB0 (FB breads, after the full-bake step)
FB2 (FB breads, after two storage days)}},
author = {{Verbeke, Celeste and Debonne, Els and Van Leirsberghe, Hannah and Van Bockstaele, Filip and Eeckhout, Mia}},
keywords = {{par-baking,texture,whole meal,wheat,rye,bread quality}},
language = {{eng}},
publisher = {{Zenodo}},
title = {{Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads}},
url = {{http://doi.org/10.5281/ZENODO.10526948}},
year = {{2024}},
}
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