SCG-TRB Thermal, Rheological and Baking descriptors of SCG-enriched short doughs

The record contains the five tables of the manuscript: dough formulations (g/100 g), capacitive (reversing) and thermokinetic (non-reversing) MDSC transitions, small-amplitude and frequency-sweep oscillatory-shear descriptors (LVE, flow point, yield point, tanδ, power-law k′, n′, k″, n″), and baking-performance descriptors of the cookies (thickness, volume, deviations from the geometric mould, post-baking moisture and water activity, CIELAB surface colour).

Tabulated values are the derived, manuscript-reported figures. Spreading-force curves. spreading_force_replicate.csv (65,151 rows) holds the raw Spread & Stickiness curves acquired on a Texture Analyzer with conical geometry, the dough being compressed to an 8 mm gap between the conical surfaces; 10 replicates per formulation. Columns: sample (formulation code), replicate (replicate identifier), time_s (time from the start of the probe run, s), force_N (load-cell force, N; negative values denote the tensile phase, i.e. detachment of the probe from the dough). spreading_force_mean.csv (1,627 rows) is derived from it and reports, against time_s, the mean and standard deviation of force for each formulation (columns <FORM>_mean_N and <FORM>_sd_N, n = 10).