Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6378208 | Journal of Cereal Science | 2011 | 7 Pages |
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from â40 °C to 35 °C using differential scanning calorimetry. The initial freezing point was also calculated based on the water activity of dough. The apparent specific heat varied as a function of temperature: specific heat in the freezing region varied from (1.7-23.1) J gâ1 °Câ1, and was constant at temperatures above freezing (2.7 J gâ1 °Câ1). Unfreezable water content varied from (0.174-0.182) g/g of total product. Values of heat capacity as a function of temperature were correlated using thermodynamic models. A modification for low-moisture foodstuffs (such as bread dough) was successfully applied to the experimental data.