Data from: Effect of cricket protein powders on dough functionality and bread quality

Data collected from duplicate laboratory analysis of the functional properties of wheat flour dough mixed with cricket protein powders. Dough properties were evaluated for dough strength and elasticity. Breads were baked from all flour treatments and bread quality evaluated from image analysis of crumb structure, loaf volume, and texture analysis.

Resources in this dataset:

• Resource Title: Water absorption data File Name: Water Absorption Data.csv Resource Description: Water absorption for control wheat flours (CF), with added cricket protein powder (E = Entomo Farms; G=GrioPro) at 0 to 20% addition levels.

• Resource Title: Kieffer ratio data File Name: Kieffer analysis R to E ratio.csv Resource Description: Kieffer data on wheat flour dough with 0 to 20% cricket protein powder added. All terms defined in the included dataset.

• Resource Title: Kieffer force and distance data File Name: Kieffer force and distance.csv Resource Description: Kieffer force and distance data for wheat flour with cricket protein powder added at 0 to 20% levels. All terms defined in attached data set.

• Dough mixing properties File Name: mixing properties.csv Resource Description: Dough mixing properties of wheat flour with cricket protein powder added to 0 to 20% (all terms defined in attached data set).

• Resource Title: Texture profile analysis File Name: Texture Profile analysis over time.csv Resource Description: Texture profile analysis of bread made from wheat flour with cricket protein powder added at 0 to 20% levels. All terms defined in attached data set.