Gluten-Free Bread Formulations with Experimental Design and Sensory Evaluation Data

A dataset from a Box-Behnken experimental design for developing gluten-free bread based on maize and buckwheat, enriched with aromatic herbs and spices. It contains results for response surface modeling, variable optimization, physical properties, proximate chemical composition, and sensory evaluation of different bread formulations. The dataset was authored by Ruiz-Aceituno, Laura and last updated in October 2025.

Use Cases

• Optimizing bread formulation variables based on the Box-Behnken experimental design results.
• Modeling response surfaces for physical and chemical properties of gluten-free bread.
• Analyzing the impact of aromatic herbs and spices on the proximate chemical composition of bread.
• Evaluating consumer acceptance and sensory attributes of different gluten-free bread formulations.

Strengths

• Data is structured around a formal Box-Behnken experimental design, which suggests a systematic approach.
• Includes multiple data types: experimental results, optimization data, physical properties, chemical composition, and sensory evaluation.
• Last updated on 2025-10-14, indicating recent maintenance.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment for large-scale modeling.
• Description metadata is limited; actual data quality requires manual inspection after download.

Provenance

Source

e-cienciaDatos Harvested Dataverse

Collection Method

Results from a laboratory-based experimental design for bread formulation.

Time Range

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Freshness

Last updated 2025-10-14 21:33:05; freshness should be verified.

Geography

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