Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures

• DOI: 10.1016/j.jcs.2010.11.002
• Publication Date: 2010-12-16T09:46:54Z
• Authors: T.G. Matuda; P.A. Pessôa Filho; C.C. Tadini
• Keywords: Predictive models; 0404 agricultural biotechnology; Enthalpy; Bread dough; 04 agricultural and veterinary sciences; Specific heat capacity; Biochemistry; Food Science

AbstractThermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from −40 °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 g−1 °C−1, and was constant at temperatures above freezing (2.7 J g−1 °C−1). 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.