The heat of hydration of dough, which is 15 kJ/kg, will raise its temperature to undesirable levels
Question:
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.
Transcribed Image Text:
Lou Flour Water 15 C Cooling section 15 kuikg Dough Dough FIGURE P5-157
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Dough is made with refrigerated water in order to absorb the heat of hydration and thus to control t...View the full answer
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