Textural Characteristics of Italian Foods

Monaco, Rossella Di; Miele, Nicoletta A.; Puleo, Sharon; Masi, Paolo; Cavella, Silvana

doi:10.1002/9781119430902.ch18

Cited by 2 publications

(1 citation statement)

References 66 publications

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“…CB can be classified as a flat bread (FB), sharing several features with similar food products from the Mediterranean area [1,2]. CB is a circular bread, with a diameter ranging from 18 to 40 cm (Figure 1b), with a unique crisp texture and taste [3]. It is made of re-milled durum wheat semolina that is mixed with de-ionized water, iodized salt (NaCl) and baker's yeast (Saccharomyces cerevisiae) [4].…”

Section: Introductionmentioning

confidence: 99%

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Macciò,

Melis,

Lodi

et al. 2023

Foods

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Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different manufacturing stages, microwave sensors and devices could be a cost-effective solution. In this framework, knowledge of the microwave response of Carasau dough is required. Thus far, the analysis of the microwave response of Carasau doughs through dielectric spectroscopy has been limited to the dynamics of fermentation. In this work, we aim to perform complex dielectric permittivity measurements up to 8.5 GHz, investigating and modeling the role of water amount, salt and yeast concentrations on the spectra of this food product. A third-order Cole–Cole model was used to interpret the microwave response of the different samples, resulting in a maximum error of 1.58% and 1.60% for the real and imaginary parts of permittivity, respectively. Thermogravimetric analysis was also performed to support the microwave spectroscopy investigation. We found that dielectric properties of Carasau bread doughs strongly depend on the water content. The analysis highlighted that an increase in water quantity tends to increase the bounded water fraction at the expense of the free water fraction. In particular, the free water amount in the dough is not related to the broadening parameter of the second pole, whereas the bound water weight fraction is more evident in the and parameters. An increase in electrical conductivity was observed for increasing water content. The microwave spectrum of the real part of the complex permittivity is slightly affected by composition, while large variation in the imaginary part of the complex dielectric permittivity can be identified, especially for frequencies below 4 GHz. The methodology and data proposed and reported in this work can be used to design a microwave sensor for retrieving the composition of Carasau bread doughs through their dielectric signature.

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