Compositional and technological properties measured in wheat flour of 150 wheats grown in France

DOI

Water absorption (WA) in wheat flour is a crucial quality parameter for optimizing bread-making processes and accurately estimating WA based on flour characteristics is essential for cereal industry. This dataset contains 28 compositional and technological properties associated with WA measured in wheat flour of 150 wheats grown in France.

Identifier
DOI https://doi.org/10.57745/DIVXVX
Metadata Access https://entrepot.recherche.data.gouv.fr/oai?verb=GetRecord&metadataPrefix=oai_datacite&identifier=doi:10.57745/DIVXVX
Provenance
Creator Rezette, Laura; Kansou, Kamal; Della Valle, Guy; Le Gall, Sophie; Saulnier, Luc
Publisher Recherche Data Gouv
Contributor Rezette, Laura; Saulnier, Luc
Publication Year 2024
Funding Reference Agence nationale de la recherche ANR-20-CE21-0008
Rights etalab 2.0; info:eu-repo/semantics/openAccess; https://spdx.org/licenses/etalab-2.0.html
OpenAccess true
Contact Rezette, Laura (INRAE); Saulnier, Luc (INRAE)
Representation
Resource Type Dataset
Format text/tab-separated-values
Size 44013; 4068
Version 1.0
Discipline Engineering Sciences