Data is in .xlsx format and concerns quality properties of acorn and wheat flour, determined using physicochemical and instrumental methods, including basic characteristics of flours, technological and baking properties (e.g. farinographic and extensographic evaluation), laboratory baking test.
Methodology:
Contents of water, protein, fat, fiber, and ash were determined using standard AOAC Official Methods [23] (methods 925.10, 960.52A, 923.05, 920.86, and 923.03, respectively). The carbohydrate content was calculated by the difference between 100 g and the content of determined compounds. The wet gluten content and its spreadability, Zeleny’s sedimentation index, falling number, and acidity of wheat flour were determined using ICC Standard Methods [24] (methods 150, 116/1, 107/1, and 145, respectively).
Water absorption was determined using a centrifugation-based method, following the standard AACC Method 56–20.01.
Fermentographic analysis of the flour samples was carried out using a BZS SZ 2005 type laser fermentograph (Sadkiewicz Instruments, Bydgoszcz, Poland), following the methodology described by Sobczyk et al., 2017 ( https://doi.org/10.1111/jfpp.13293).
Amylographic analysis of the flour samples was conducted according to the Polish Standard PN-EN ISO 7973:2016-01 using the Micro Visco-Amylo-Graph (Brabender®, GmbH & Co. KG, Duisburg, Germany).
Farinographic analysis of the flour samples was conducted using a Brabender Farinograph® (Brabender®, GmbH & Co. KG, Duisburg, Germany), following the guidelines outlined in the Polish Standard PN-EN ISO 5530-1:2015-01.
Extensographic analysis of the flour samples was performed using a Brabender Extensograph®-E (Brabender®, GmbH & Co. KG, Duisburg, Germany), according to the Polish Standard PN-EN ISO 5530-2:2015-01.
The dough and bread yields, as well as oven and total losses, were quantified using mathematical calculations based on the methodology outlined by Mohammadi et al., 2014 (https://doi.org/10.1016/j.jiec.2013.08.035).
Bread volume was measured automatically using a TexVol BVM 6630 device (Perten Instruments, Hägersten, Sweden).
The hardness of the bread crumb was assessed using a TA.HDplus texture analyzer (Stable Microsystem Ltd., Godalming, UK). The parameter was defined as the force required to compress the crumb.
Abbreviations:
In all tables:
W—wheat flour;
A—acorn flour;
0, 5, … 100—indicates the percentage of wheat/acorn flour in the total flour content of the sample
In table Farinographic properties:
DST - dough stability time
DDT - dough development time
