Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

  1. Ruiz-Aceituno, Laura 1
  2. Casado, Natalia 2
  3. Arriero Romo, Emma 2
  4. Morante Zarcero, Sonia 2
  5. Sierra Alonso, Isabel 2
  6. Lázaro, Almudena 1
  1. 1 Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario
    info

    Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario

    Madrid, España

  2. 2 Universidad Rey Juan Carlos
    info

    Universidad Rey Juan Carlos

    Madrid, España

    ROR https://ror.org/01v5cv687

Editor: e-cienciaDatos

Año de publicación: 2024

Tipo: Dataset

CC BY 4.0

DOI: 10.21950/BQ7E58 lock_openAcceso abierto editor

Resumen

This database includes the results of the Box–Behnken experimental design, the data to obtain the Response surface graphs, the results of the Optimization of variables, data of Physical properties from the bread formulations tested, the proximate chemical composition of the final breads elaborated with aromatic herbs and spices, and the results of the sensory evaluation of the different bread formulations.