The heat of hydration of dough, which is 15 kJ/kg will raise its temperature to undesirable levels unless some cooling mechanism is utilized. A practical way of absorbing the heat of hydration is to use refrigerated water when kneading the dough. If a recipe calls for mixing 2 kg of flour with 1 kg of water, and the temperature of the city water is 15°C, determine the temperature to which the city water must be cooled before mixing in order for the water to absorb the entire heat of hydration when the water temperature rises to 15°C. Take the specific heats of the flour and the water to be 1.76 and 4.18 kJ/kg €¢ °C, respectively.

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Qoat Flour Water 15°C Cooling section15 kJ/kg Dough Dough