Naslov
Apparent and true density of different types of unleavened dough during processing

Autori
Budžaki, Sandra ; Šeruga, Bernarda ; Lončarić, Marin

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 6th International Congress FLOUR- BREAD '09 8th Croatian Congress of Cereal Technologists / Koceva komlenić, Daliborka - Osijek : Grafika Osijek, 2012, 221-226

Skup
6th International Congress FLOUR- BREAD '09 8th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 12.10.2011. - 14.10.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
apparent density; true density; unleavened dough

Sažetak
Density is one of the most important physical properties and the major thermophysical properties of food required for evaluating, designing and modeling heat transfer processes. In this study, the apparent and true density was determined for different types of unleavened dough during processing in temperature range from 160 °C to 190 °C. Values for apparent density of dough were increasing with decreasing of temperature, which was due to the vaporization of water and developing of air pore. Values for true density were increasing with increasing of processing temperature. The apparent and true density investigated unleavened dough were inversely proportional.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA