Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening

This work deals with the electromagnetic characterization of Carasau bread doughs, in microwave range region. The microstructure, texture, product quality and dielectric properties were investigated, jointly a thorough thermogravimetric analysis. goal is to link physical process variables. variation during dough leavening studied. raw materials (water, yeast, salt semolina) measured from 500 MHz 8.5 GHz. Given heterogeneous character possibility predicting by using mixing formula final characteristic standard dough, manufactured three different semolina wheat batches, investigated. A power law model can predict average for frequencies higher than 2.45 proposes spectroscopy this food material. third order Cole-Cole describe spectra doughs over entire frequency range. decrease complex permittivity be modeled reduction static decrement electrical conductivity. study foster development inline system monitoring.