Data from publication characterizing two commercially available cricket protein powders and their impact on the molecular weight distribution when incorporated into wheat dough. Data collected from duplicate laboratory analysis of protein composition of cricket protein powders, wheat flour, and wheat dough mixed with cricket protein powders. Samples were analyzed using gel electrophoresis and size exclusion chromatography along with differential solubility. Samples were analyzed to determine the effect of cricket protein powder on the solubility and molecular weight of wheat flour proteins when mixed into a dough. Resources in this dataset: Resource Title: Readme.txt file File Name: ReadMe.txt Resource Description: Description of data included. Resource Title: Figure 1. Size exclusion chromatographs of cricket protein powders File Name: Figure1.JPG Resource Description: Graph of size exclusion chromatographs of cricket protein powders Resource Title: Figure 2: Size exclusion chromatographs of wheat flour and cricket protein powder fractions. File Name: Figure2.JPG Resource Description: Size exclusion chromatographs of soluble and insoluble protein fractions from cricket powder and wheat flour. Both with disulfide bonds reduced ("reduced") and intact ("unreduced"). Resource Title: SDS page analysis of wheat flour and cricket protein powders File Name: Figure3.JPG Resource Description: Photograph of an SDS-PAGE gel showing separation of proteins extracted from wheat flour and two commercially available cricket protein powders Resource Title: Data definitions for SEC peak area data file File Name: data definitions.txt Resource Description: File contains abbreviation list for SEC peak area data file Resource Title: SEC peak area data File Name: SEC peak area data.csv Resource Description: Data file of SEC peak areas

Data collected from duplicate laboratory analysis of the functional properties of wheat flour dough mixed with cricket protein powders. Dough properties were evaluated for dough strength and elasticity. Breads were baked from all flour treatments and bread quality evaluated from image analysis of crumb structure, loaf volume, and texture analysis. Resources in this dataset: Resource Title: Water absorption data File Name: Water Absorption Data.csv Resource Description: Water absorption for control wheat flours (CF), with added cricket protein powder (E = Entomo Farms; G=GrioPro) at 0 to 20% addition levels. Resource Title: Kieffer ratio data File Name: Kieffer analysis R to E ratio.csv Resource Description: Kieffer data on wheat flour dough with 0 to 20% cricket protein powder added. All terms defined in the included dataset. Resource Title: Kieffer force and distance data File Name: Kieffer force and distance.csv Resource Description: Kieffer force and distance data for wheat flour with cricket protein powder added at 0 to 20% levels. All terms defined in attached data set. Dough mixing properties File Name: mixing properties.csv Resource Description: Dough mixing properties of wheat flour with cricket protein powder added to 0 to 20% (all terms defined in attached data set). Resource Title: Texture profile analysis File Name: Texture Profile analysis over time.csv Resource Description: Texture profile analysis of bread made from wheat flour with cricket protein powder added at 0 to 20% levels. All terms defined in attached data set.