The temperature profile of dough/bread during this whole travelling period, which depends on ... a: absorption coefficient (m?1); Cp: specific heat (J/kg K) ..... In order to better predict the baking process, heat capacity and thermal
Search for "Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures" by Matuda.
Short summary from this article:
Specific heat above freezing 2.73 J/g degC (0.652 Btu/lb degF). Spec heat below freezing 1.65 J/g deg C (but varies with temp, especially just below freezing). Enthalpy of fusion 81-90 J/g.
Samples tested were 42, 43 and 44% water by mass. Higher water content was associated with higher enthalpy of fusion. Freezing point was -5 deg C.
Answers
February 22, 2010
The temperature profile of dough/bread during this whole travelling period, which depends on ... a: absorption coefficient (m?1); Cp: specific heat (J/kg K) ..... In order to better predict the baking process, heat capacity and thermal
April 14, 2010
Search for "Enthalpy and heat capacity of bread dough at freezing and refrigeration temperatures" by Matuda.
Short summary from this article:
Specific heat above freezing 2.73 J/g degC (0.652 Btu/lb degF). Spec heat below freezing 1.65 J/g deg C (but varies with temp, especially just below freezing). Enthalpy of fusion 81-90 J/g.
Samples tested were 42, 43 and 44% water by mass. Higher water content was associated with higher enthalpy of fusion. Freezing point was -5 deg C.