Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients

Fabio Fanari, Gianluca Carboni, Massimiliano Grosso and Francesco Desogus
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Fabio Fanari: Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy
Gianluca Carboni: Agris Sardegna-Agricultural Research Agency of Sardinia, 09123 Cagliari, Italy
Massimiliano Grosso: Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy
Francesco Desogus: Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, 09123 Cagliari, Italy

Sustainability, 2020, vol. 12, issue 6, 1-21

Abstract: The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinized flour fraction plays an important role in the thermal properties’ definition, while the water amount influences the development of the dough network and, consequently, the starch gelatinization phenomena. Furthermore, the amount of yeast and salt influences the dough network force and, consequently, the thermal properties. The TGA technique was applied in order to evidence the mass loss as a function of the increasing temperature, considering that this behavior depends on the dough network force and extension. In such a way, it was possible to find some information on the relationship between the dough characteristics and the thermogravimetric analysis outputs. The study is devoted to acquiring deeper knowledge about the thermophysical characteristics of doughs in the breadmaking industrial processes, where the controllability and the energy performances need to be improved. A deeper knowledge of the dough properties, in terms of measurable parameters, could help to decrease the amounts of off-specification products, resulting in a much more energy-efficient and sustainable processing.

Keywords: breadmaking; doughs; energy performance; ingredients; kneading; salt; semolina; sustainability; thermal properties; yeast (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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