Influence of composition and temperature on specific heat capacity of dough

被引：0
|
作者：
Seruga, B. [1 ]
Budzaki, S. [1 ]
Petric, Z. [1 ]
机构：
[1] JJ Strossmayer Univ Osijek, Fac Food Technol, F Kuhaca 18,Pp 709, HR-31000 Osijek, Croatia
来源：
PROCEEDINGS OF THE 3RD INTERNATIONAL CONGRESS FLOUR - BREAD '05 AND 5TH CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS | 2006年
关键词：
specific heat capacity; potato dough; wheat dough;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to determine the specific heat capacity of different dough types in the temperature range from 30 to 70 degrees C. Specific heat capacity was determined for wheat dough and potato dough. The flour T-850 and sugar were used as test samples. The modified method of mixture was conducted for specific heat capacity determination. For both types of dough, specific heat capacity first increased with temperature and after reaching the maximum values decreased. The maximum value of 3.510 kJ/kg degrees C was determined for potato dough at 50 degrees C. For the wheat dough maximum value was 2.511 kJ/kg degrees C at 50 degrees C too. The potato flour from the whole potato increases the specific heat capacity of potato dough.
引用
收藏
页码：292 / +
页数：3
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