Baking Effects on 12 Food Allergens in Incurred Biscuits

A dataset quantifying the impact of thermal processing on clinically relevant food allergens. It contains measurements for 12 allergens from egg, milk, peanut, and tree nuts in biscuit dough baked at two temperatures, with comparisons to raw dough and intra-biscuit fractions. The data was authored by Max D. Bermingham and published on figshare in May 2026.

Use Cases

• Modeling allergen degradation rates based on baking temperature and time mentioned in the description
• Analyzing intra-biscuit variation in allergen concentration between edge and middle fractions
• Comparing heat stability across different allergen proteins like Gal d 1, Ara h 3, and Bos d 5

Strengths

• Quantifies 12 specific allergens from 9 food sources, including egg, milk, peanut, and tree nuts
• Compares raw dough to baked samples at two temperatures (185°C and 210°C) for 15 minutes
• Includes measurements for whole biscuits and separate middle and edge fractions

Limitations

• Row count is unknown, which may limit suitability assessment
• Column-level documentation is absent; field semantics must be inferred after download
• The dataset is small (264.3 KB), indicating a limited experimental scope

Provenance

Source

figshare

Collection Method

Allergens were quantified in incurred biscuit dough and baked products using multiplex-immunoassay array or ELISA.

Freshness

Last updated 2026-05-21 05:44:19; freshness should be verified