Timeline for Food Scientists: Please Explain the Final Dough Temperature (FDT) Formula
Current License: CC BY-SA 4.0
4 events
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| Apr 15, 2020 at 10:23 | history | edited | Mark Wildon | CC BY-SA 4.0 |
added 129 characters in body
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| Apr 14, 2020 at 20:17 | comment | added | JoutlawPhysics | So there must be an assumption about relative masses being comparable. Still, since doughs can run the gamut of hydrations, it seems to me that the assumption is not always great. | |
| Apr 14, 2020 at 20:10 | comment | added | JoutlawPhysics | Ok, but a simple thought experiment contradicts this simplification. If I mixed 5 g of flour at 72º with 100 g of water at 90º, the mixture would surely be hotter than (72+90+72+0)/3 = 78... | |
| Apr 14, 2020 at 10:03 | history | answered | Mark Wildon | CC BY-SA 4.0 |