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Keywords:

  • Dough;
  • fibrex;
  • freezing;
  • inulin;
  • kinetics;
  • thawing

Summary

Three types of commercial fibres were incorporated into the dough formula at the level of 0%, 5% and 10%. Dough freezing/thawing kinetics was determined at –18 °C and +30 °C, respectively. Fibres type and quantity are influencing the slope of freezing curve not the trend of the freezing curve. Related to the control the presence of fibres in dough prevents the formation of the solid phase. Freezing/thawing process of dough is defined by the Fourier’s equation and tested with three approximations. Experimental data correspond the best to unsteady temperature profile, with introduced value of t2 referring to the phase transformation, proved by determination coefficient. At freezing/thawing the highest determination coefficient is experienced with 10% of inulin GR (0.966 and 0.991), and the lowest with 10% of fibrex (0.939 and 0.972). Pertinent data point at the possibility of mathematical interpretation of freezing/thawing processes that is of a particular interest for the bakery practice.