engleski

Density Determination of Different Types of Unleavened Dough During Baking

Density is physical properties of material defined as mass per unit volume. Density is needed in process design, in process calculations, for estimating other properties, and for product characterisation of quality determination. The geometric characteristics of size, shape, volume, surface area, density, and porosity are important in many food materials handling and processing operations. The objective of this study was to determined the density of different type of unleavened dough during baking in temperature interval from 30 °C to 150 °C as function of temperature and moisture of material.

density; unleavened dough; baking

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