This dataset is linked to the article by Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele and Mia Eeckhout, published in Foods (August 2024):"Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread" (DOI: https://doi.org/10.3390/foods13162582). Farinogram curve data.csv & Alveogram curve data.csv & Pasting curve data.csv Observations: Ref = wheat flour PF1/5/10 = 1/5/10% pea fiber CF1/5/10 = 1/5/10% cocoa fiber AF1/5/10 = 1/5/10% apple fiber 1/2/3/avg = Replicate 1/2/3 & average of the three replicates Dough and bread characteristics.csv Observations: Ref = wheat flour PF1/5/10 = 1/5/10% pea fiber CF1/5/10 = 1/5/10% cocoa fiber AF1/5/10 = 1/5/10% apple fiber Abbreviations: WRC = water retention capacity WA = water absorption DDT = dough development time STAB = stability SOFT = softening P = tenacity L = extensibility W = deformation energy PH = proving height IV = initial viscosity T_past = pasting temperature V_peak = peak viscosity T_peak = peak temperature HS = holding strength V_final = final viscosity BD = breakdown SB_peak = setback from peak SB_total = total setback