1. Introduction
Carasau bread (CB) or “pane carasau” is a typical and traditional food product from the island of Sardinia, Italy (
Figure 1a) [
1]. 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]. As shown in
Figure 1c, the ingredients are mixed for 20 min in a kneading machine to obtain the dough, which ferments for 30 min, and it is then sheeted into disks to undergo a second, longer, leavening in a dedicated room, for 40 min. After that, a first baking step is carried out at temperatures of ~570 °C. The dough disks dry and inflate. When the disks cool down, they are manually separated, and the crusts are baked again at ~400 °C for ~20 s. CB is packed in plastic films, then labeled for distribution and sold. Its market has large potential growth for several reasons. CB is a sustainable product since it does not need tableware, leading to a small water consumption, while being cooked in very short times [
1]. Also, being a local product, it is not necessary to import raw materials to carry on its production. Furthermore, since it has been demonstrated that Sardinian dietary habits are strongly correlated with longevity (this Italian region hosts one of the world’s blue zones), Carasau is attractive to consumers [
5]. Indeed, foreign cuisines, such as Danish [
6], are also adopting and discovering this Sardinian flat bread. In this framework, the CB industry has been demonstrating the will to change and improve to follow this trend. Since 2007, the problem of the automation of CB production process was faced [
7], while engineering studies were carried out to design advanced bakery plants [
8]. At present, Carasau bakeries are experiencing a revolution. The modeling of the CB production process through the use of hybrid Petri nets was recently reported [
9]. A wireless sensor network (WSN) was designed, developed and tested to study the most relevant processing (e.g., conveyor belt velocities) and environmental parameters (e.g., ambient temperature, air pressure, gas concentration, etc.) [
10]. However, these engineering tools are often not enough to empower and support the development of the production process. In particular, as recently underlined in recent studies [
11,
12,
13], the acquired process and environmental parameters must be combined, analyzed and interpreted in a complex multifactorial quantitative framework for evaluating the evolution of the physical properties of the semi-processed elements or the quality of the final products.
In this framework, it is considered necessary to expand the knowledge about the physical properties of Carasau bread doughs. From this extended understanding, new devices and tools could be devised, designed and used. As regards the CB, some physical and chemical characterization methods have been used to assess the fundamental properties and quality features of the doughs. In particular, rheological properties of Carasau doughs have been investigated considering different wheat varieties, various processing conditions (i.e., mixing times, stirring conditions, etc.) and the influence of composition [
14,
15]. Thermogravimetric and calorimetric features of Carasau doughs have also been investigated, considering variable water, yeast and salt contents [
16]. Recently, low-field nuclear magnetic resonance (NMR) was employed to investigate how water and flour percentages influence the dough microstructure [
17]. In ref. [
18], indirect Fourier transform infrared (FTIR) characterization was performed on Carasau dough and correlated to the rheological parameters to establish a strong modeling of the dough features. A similar approach was undertaken in ref. [
19], where cryogenic dielectric spectroscopy measurements were performed from 0.1 Hz up to 10 MHz, and these data were correlated with rheological quantities.
Although all of these works present relevant findings and valuable insights into the physical properties of CB doughs, it is difficult to translate their characterization methods into devices that can be installed and used in industrial production. Indeed, rheological and thermogravimetric measurements call for specific apparatus and potentially destructive analysis, and cryogenic spectroscopy is not feasible in an industrial scenario such as the Carasau baking industry. Among the presented techniques, dielectric spectroscopy (DS) is the most promising. DS is a non-destructive, powerful method for characterizing food materials [
20,
21,
22]. By measuring, modeling and analyzing the dielectric signature (
) of food materials as a function of frequency (
), it is possible to retrieve knowledge about microstructure and organoleptic properties. However, working in the low-frequency or radiofrequency range, as was done in ref. [
19], may result in low specificity and poor accuracy if the measurements are performed at room temperature. Therefore, working at higher
, in the microwave regime (MW: 300 MHz–30 GHz), would ensure a better and deeper understanding of food material properties. Indeed, MW DS techniques have been used for determining apple maturity [
20] or pork meat quality [
21]. In addition, the development and dynamics of the apple-candying process, as well as its quality, has been monitored with MW DS [
22]. When MW DS is used to preliminarily characterize a food product, novel applications can be developed. For instance, MW systems, such as antenna arrays to perform microwave imaging, have recently been gaining attention as tools for the detection of physical contamination in the food industry [
23]. In ref. [
24], it was shown that planar sensors could be used to assess the composition of vegetable oils, and in ref. [
25], the authors demonstrated that food pathogens could be detected through variation in dielectric properties via impedance sensors. However, although MW DS is beginning to be adopted in the food industry, there is lack of understanding of MW dielectric properties of bread or dough, especially Carasau bread. In fact, in ref. [
26], an open-ended coaxial line was used to measure the complex permittivity of commercial bread dough, in the range
GHz, but without modeling and considering the effect of composition and different ingredients amounts. In ref. [
27], indirect measurements, up to 6 GHz, were made of dielectric permittivity of dough with variable water and salt amount. No fitting or modeling was performed in this case. On the other hand, in ref. [
28], the complex dielectric permittivity of white bread was measured from 0.1 to 1.8 GHz and modeled through mixing equations and polynomial fitting. None of the aforementioned works [
26,
27,
28] dealt with the characterization of Carasau doughs, and the findings could not be transposed to this peculiar food product. Recently, in ref. [
29], an MW DS study, up to 8.5 GHz, was carried out on different samples of Carasau dough, prepared with different semolina batches. In ref. [
20], the best MW DS model was selected, and the variation in the dielectric permittivity was investigated using a third-order Cole–Cole model. The focus was on the change in dielectric properties during leavening.
Table 1 summarizes the state of the art of MW DS of bread and dough.
Table 1 shows that the maximum frequency used for characterization is
GHz in ref. [
29]. Furthermore, the DS data have not always been modeled, i.e., they have not been framed in a quantitative scheme. Combining this information with the fact that the effects that composition on the bread dough properties have not been considered, except in ref. [
27], it is necessary to investigate and model how the composition of CB doughs affects their dielectric properties and model the MW response suitably.
Therefore, in this work, we aimed to perform an extensive and accurate microwave dielectric spectroscopy of Carasau bread doughs prepared with variable composition and to model their dielectric spectra. The effects of water, yeast and salt concentrations on the complex dielectric permittivity of the CB doughs was studied. Thorough modeling was carried out by relying on a third-order Cole–Cole model, to which the different dielectric spectra were fitted. Moreover, thermogravimetric analysis was performed to extract relevant figures of merit to derive the contribution of bound and free water content. The data on water content were preliminarily correlated to the dielectric response of the different CB doughs. The proposed analysis and findings are the first steps for designing an MW device to empower the CB industry.
2. Materials and Methods
In this work, we aimed to investigate the effects of CB dough composition on the dielectric spectrum at MW frequencies. To this aim, different dough samples were prepared by varying the nominal recipe. In particular, thanks to the collaboration with our industrial stakeholders, who have long-term experience and a deep knowledge of their product, we have learned that in the preparation of the dough the quantity of ingredients can be slightly different from the quantity required by the nominal recipe. In fact, it may happen that operators forget to add salt or yeast to the dough or that they adjust the recipe by adding more water, salt or yeast than the nominal recipe. The continuous involvement of industrial experts in this research has made it possible to outline the range of variations of these ingredients by defining a minimum and maximum value between which the nominal value lies. For each of the ingredients indicated, i.e., water, salt and yeast, the extremes of the range variation and the relative quantity indicated by the nominal recipe were selected for this first study. Carasau bread doughs with different quantities of ingredients were prepared and analyzed, for a total of seven samples types. We then characterized the different dough samples by performing MW DS measurements that, subsequently, were framed in a quantitative model. Furthermore, we performed thermogravimetric analysis to conduct a correlation analysis to better elucidate how the composition and microstructure relate to the dielectric properties.
2.1. Carasau Dough Preparation
The CB dough samples were prepared by using the following ingredients: commercial semolina (its basic chemical parameters are reported in
Table 2 and
Table 3); distilled water; commercial fresh brewer’s yeast (
Saccharomyces cerevisiae, Lievital, IT); and commercial sea salt (Selex, IT). Assuming the semolina as the main component, with respect to its weight, we define
as the relative percentage water content,
as the relative percentage yeast weight and
as the relative percentage of salt weight.
In this work, a single batch of semolina wheat was used to prepare all samples. The semolina presents the same characteristics as the one tested in ref. [
15] regarding its composition (carbohydrates, proteins, gluten, and fats) and gluten index, these values are reported in
Table 3.
The dough preparation was performed by using a Sana Smart Breadmaker (SANABMS, Sana S.r.o., CZR) machine for dough kneading. For the investigations, the initial and nominal recipe was prepared using 300 g of semolina, 150 g of distilled water, 4.5 g of NaCl and 4.5 g of yeast. The composition in terms of weight percentage is reported in
Table 2. Each sample was mixed for a fixed time before starting the measurement (20 min) at the fixed velocity of 88 rpm and at room temperature, as done in refs. [
15,
29]. These long mixing times were chosen to study the effect of overmixing on the dough properties and to understand how the addition of the different ingredients influences this phenomenon. The CB dough samples prepared with these ingredients and mixing times are called “B7ST20”. In this work, the effect of mixing time on the dielectric properties was not considered, and this processing parameter was kept constant.
As previously explained, it is common that some of the ingredients, such as water, salt and yeast, are added to the dough in different quantities than those indicated in the nominal recipe. In fact, it may happen that operators adjust the quantities of these ingredients, with respect to the nominal recipe, or forget to add salt or yeast during the production of Carasau bread (i.e., 0% of these elements in the dough). Thanks to the close collaboration with our industrial stakeholders, we have identified the minimum and maximum quantities that, for each ingredient, can be added to the dough during production. In other words, we have mapped the upper and lower limits for the weight fraction of water, yeast and salt. The ranges in variation found for these ingredients are as follows: water 46–54%, salt 0–2.5% and yeast 0–2.5%, as a weight percentage with respect to the quantity of semolina indicated in the nominal recipe (i.e., 300 g). For each ingredient, the minimum, maximum and nominal values were used for the preparation of dough samples to be analyzed. Therefore, regarding the amount of water, samples with
of 46%, 50%, and 54% weight fractions were prepared to investigate the contribution on the physical properties of CB dough. As regards the salt influence, the tested samples were composed considering
, always based on the semolina weight. For studying the yeast impact, we selected
, as the
weight fraction (still based on the semolina weight). The composition of all samples is reported in
Table 2 with the respective nomenclature used to indicate each sample. The number of sampling points for each ingredient interval could be increased to perform a more in-depth analysis of the trends. However, considering that this work deals for the first time with the influence of the Carasau bread dough composition on the microwave dielectric properties, we believed that the study can initially be performed based on only three points. This allows, in this first analysis, to explore how much the dielectric spectra can vary as the ingredients vary within the relative ranges of variation and to approximately identify their trend. Moreover, it allows us to compare the dielectric spectra of the dough obtained with the nominal recipe with the dielectric spectra relating to the mixtures obtained with the maximum variations of these ingredients detectable in the production of Carasau bread. All analyses were performed considering the intervals given in
Table 2. The following analyses were therefore performed on seven different CB dough samples and, for each of them, three kneading times were applied to replicate the sample, for a total of 21 experimental conditions. The results are presented as averages of each case.
2.2. Microwave Spectroscopy Characterization
The response of a material to the EM field in the MW range is expressed in terms of its complex permittivity , where is the real part, which measures the electric energy stored in the material under test (MUT), and is the imaginary part of the permittivity, which is related to the energy dissipated inside the MUT. Through MW broadband spectroscopy, it is possible to observe nano-scale dynamic relaxation and polarization mechanisms, thus accessing unique insights into the MUT properties.
Considering the approach adopted in the literature (
Table 1), in this work, the measurements of
were carried out by using an open-ended coaxial probe (OCP) dielectric assessment kit (DAK) system, shown in
Figure 2. To derive
from the complex reflection coefficient at the probe–material interfaces, the OCP requires the open-short-load (OSL) calibration procedure. First, an open measurement is performed (
Figure 2a), and the capacitance in air, due to the fringe field, is derived. A copper strip is used to short the outer and inner conductors of the probe, as shown in
Figure 2b. Finally, a 1 L de-ionized water volume was used as reference load (
Figure 2c) and its temperature was monitored using a digital PT100 thermometer (±0.05 °C accuracy). Using admittance or capacitive models, it is then possible to measure the dielectric properties of any materials [
30]. The measurement system consisted of a vector network analyzer (VNA), Rhode & Schwarz ZNB 8 (9 KHz–8.5 GHz) and a 3.5 DAK-probe (SPEAG;
www.speag.com, accessed on 20 April 2023), as shown in
Figure 2d. The probe is connected to the VNA using a rigid, low-loss coaxial cable, and a lab jack is used to move the MUT toward the probe, as shown in
Figure 2d. To the measured data, the combined variance, considered as sum of drift, random and systematic contribution (i.e.,
), at every frequency point, was considered, for a coverage factor
for a 95% confidence interval [
29].
2.3. Microwave Spectroscopy Modeling
Given the possibility in this work to measure the complex dielectric permittivity in a way different from the references reported in
Table 1, we modeled the MW spectra of Carasau dough to investigate how the curves and the model parameters are affected by the pastry composition. Broadly speaking,
varies with the working frequency
, i.e.,
. However, for food materials, the dielectric properties in the MW regime depend upon the composition, especially on the water content [
19,
20,
21,
22]. Therefore, more in general, we expect
. In this work, we studied the spectra acquired by varying these compositional parameters. Recently, in ref. [
29], it was shown that a non-resonant model, accounting for a distribution of relaxation times, could explain the MW spectrum of the Carasau dough prepared with the nominal recipe. Therefore, in this work we used the same model and expanded it to quantitatively understand the response of this food material by varying its water, salt and yeast content. In other words, we aimed at retrieving the coefficient of a given formula for all spectra of the seven samples reported in
Table 2. Therefore, the dielectric permittivity was modeled as follows:
where
is the angular frequency,
is the dielectric permittivity at optical frequencies, and
is the pole number. On the other hand,
is the difference between the static permittivity (
) and the permittivity at very high frequencies, i.e.,
In Equation (1), is the qth relaxation time (in s), while is the so-called broadening or shape parameter, and and are the electrical conductivity (in S/m) and the vacuum dielectric permittivity, equal to 8.85 × 10−12 F·m−1, respectively.
Since
, from Equation (1), we expect all parameters to be a function of water, yeast and salt content. To retrieve the
parameters of the proposed model, for each
th frequency point, we fitted the experimental data (
) measured using the protocol depicted in
Figure 2 by minimizing the following cost function
, i.e.,
In Equation (3),
is the vector of unknown parameters, while
is the number of frequency points, and
is the theoretical permittivity evaluated with Equation (1). To minimize Equation (3), we used the genetic algorithm routine described and used in ref. [
29]. Briefly, the initial population was set to
individuals, using maximum
iterations, by imposing crossover and mutation probabilities equal to 0.9 and 0.1, respectively. To find the best
that minimizes Equation (3), for the
parameters of Equation (1), the solution space is provided in
Table 4.
2.4. Thermogravimetric Characterization
For each CB dough sample from
Table 2, a small quantity (about 100 μg) of dough (prepared just before) was put into an alumina crucible and inserted into a thermogravimetric (TGA) device (TA Instruments, New Castle, DE, USA, SDT-Q600). Then, the sample was heated up to a maximum temperature
°C with a temperature ramp
°C/min. For each run, the weight loss of the sample was registered. Furthermore, the percentage reduction
and the first derivative of the latter with respect to the temperature (i.e.,
) were calculated. Finally, the experimental data obtained for each sample were elaborated to derive the (i) total, (ii) free and (iii) bound water content. Two replicate measurements for every sample were performed, and then the average value was taken as a result.
2.5. Correlation Analysis
The results of the thermogravimetric determinations were used for attempting to establish correlations between the total, free and bound water content and the dielectric parameters of the third-order Cole–Cole model.
Recalling that is the weight fraction of the water added to the dough with respect to the semolina weight, we defined as the estimated total weight fraction of water in the dough, while is the free water weight fraction in the dough and is the weight fraction of water that is in a bound state in the dough. It must be noted that . These terms were estimated through the thermogravimetric analyses, as stated before.
The following relationships between the water content in the dough and the dielectric model parameters were hypothesized:
The coefficients of these relationships were estimated through the polynomial least squares fitting method.
4. Conclusions
Carasau bread is a traditional flat bread produced in Sardinia. The small-scale industries which automated the manufacturing process of this food product would like to further advance the quality, while reducing wastage and controlling the production at different levels. In this framework, microwave spectroscopy can provide a unique, non-destructive and cost-effective opportunity to assess the dough characteristics and properties for empowering the productive process. Therefore, this work dealt with the investigation of the complex permittivity spectra of Carasau bread doughs, at microwave frequencies (up to 8.5 GHz), considering the influence of composition, i.e., the relative amount of water, salt and yeast. Measurements were performed using an open-ended coaxial probe. The obtained microwave spectra highlight that the real part of the complex permittivity is slightly affected by the dough composition, whilst a large variation in the imaginary part of the complex dielectric permittivity can be observed. In particular, these variations in the dielectric signature occur in the frequency range below 4 GHz. To model the obtained spectra, the experimental data were successfully fitted to a third-order Cole–Cole model, with a maximum error of 1.58% for the real part and 1.60% for the imaginary parts of permittivity. The parameters for all the investigated samples were derived and their variations with respect to water, salt and yeast content were also studied. Acorrelation analysis of microwave data with thermogravimetric data was performed. This last analysis highlighted that an increase in water quantity tends to increase the bounded water fraction, whereas it affects the concentration of free water only marginally.
Future works may deal with the investigation of new parts of the microwave spectrum (
GHz) for designing, studying and developing innovative devices to be used as instruments and tools for product quality assessment. Future analyses will deal with the quantification of the variation of the dielectric properties per percentage of water, yeast and salt using more sampling points for the composition interval. The methodology and findings of this study could be useful for beginning the production of gluten-free Carasau bread [
33], or for innovating the production using plant proteins [
34].