Effect of temperature and composition on thermal conductivity of "Mlinci" dough

• Published in: Czech Journal of Food Sciences Vol. 23; no. 4
• Main Authors: Seruga, B.(University of J.J. Strossmayer, Osijek (Croatia). Faculty of Food Technology)E-mail:bernarda.seruga@ptfos.hr, Budzaki, S, Ugarcic-Hardi, Z, Seruga, M
• Format: Journal Article
• Language: English
• Subjects: ALMIDON; AMIDON; ASH CONTENT; BRAN; CALIDAD; CARBOHYDRATE CONTENT; CELLULOSE; CELULOSA; CEREAL GERMS; CHEMICAL COMPOSITION; COMMON SALT; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CONTENIDO DE CARBOHIDRATOS; CONTENIDO DE CENIZA; CONTENIDO DE HUMEDAD; CONTENIDO DE LIPIDOS; CONTENIDO PROTEICO; DENSIDAD; DENSITE; DENSITY; DIETARY FIBRES; DOUGHS; ECHANGE THERMIQUE; EGGS; FARINE DE BLE; FIBRA DE LA DIETA; FIBRE ALIMENTAIRE; FOOD TECHNOLOGY; GERME DE CEREALE; GERMENES DE CEREALES; HARINA DE TRIGO; HEAT TRANSFER; HUEVOS; LIPID CONTENT; MASA DE PANADERIA; MOISTURE CONTENT; OEUF; PATE DE CUISSON; POROSIDAD; POROSITE; POROSITY; PROPIEDADES TERMICAS; PROPRIETE THERMIQUE; PROTEIN CONTENT; QUALITE; QUALITY; SAL; SALVADO; SEL DE CUISINE; SON; STARCH; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; TEMPERATURA; TEMPERATURE; TENEUR EN CENDRES; TENEUR EN EAU; TENEUR EN GLUCIDES; TENEUR EN LIPIDES; TENEUR EN PROTEINES; THERMAL PROPERTIES; TRANSFERENCIA TERMICA; VINAGRE; VINAIGRE; VINEGAR; WHEAT FLOUR
• ISSN: 1212-1800

The objective of this study was to determine the thermal conductivity of "Mlinci" dough T-500 (T) and "Mlinci" dough T-500 with the addition of eggs (TE), wheat germs (TG) and wheat bran (TB) in the temperature range of 40 deg C to 70 deg C. Thermal conductivity was determined using modifications of guarded hot plate steady state method. For all types of dough, thermal conductivity first increased with temperature and then decreased. The maximum value for TG and TB doughs was 54 deg C, for TE dough it was 58 deg C. The minimal value of 0.347+/-0.020 W/mK was determined for T dough at 39.38 deg C. The maximum value 0.585+/-0.023 W/mK was determined for TB dough at 54.39 deg C. The thermal conductivity of TG and TB doughs was higher in comparison with the basic composition due to elevated concentrations of ash, water, proteins, and porosity, as well as non-homogeneity. Quadratic polynomial equations were developed.