Colegio de San Juan de Letran 

 
College of Business Administration and Accountancy
Food Technology Area

Heat Processing

In partial fulfillment of the requirements in the course

FDT110 – Food Processing 1

Submitted by:
Acujeda, Jerick James
Magbitang, Francis John
Manalo, Aliyah Juliana
Sacayanan, Katherine Dianne
Salvador, Kurt Danielle

Date:
April 23, 2023

Submitted to:
Mrs. Christine Cruz-Reyes
Instructor
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

Table of Contents:

Page:
Abstract 3
Introduction 4
Materials and Methods 6
Results and Discussion 8
Conclusion 9
Recommendation 9
Appendix A 9
Appendix B 10
References 11
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

ABSTRACT

Dehydration is an application of heat under controlled conditions to

remove the majority of water present in the food. This extends the shelf life of
foods by a reduction in water activity. Heat from drying air is absorbed by food
and provides the latent heat needed to evaporate water from the surface. The
heat is conducted from the surface, through the food, and moisture is evaporated
from the exposed surface. The main resistance to heat transfer is the thermal
conductivity of the food. Baking involves simultaneous heat and mass transfer, it
is transferred from the food to air that surrounds it and removed from the oven.
Deep- frying occurs from the frying medium to the surface by convection and
from the surface to the inside by conduction.

KEYWORDS: Dehydration, baking, deep-frying, shelf-life, heat-transfer

 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

INTRODUCTION

Heat processing is an efficient way to destroy the microorganism and enzymatic

activities that are present in the food. This allows the food to extend its shelf life and provides
food safety (Yancui Huang et. al., 2016) by the use of enough heat with an appropriate time.
Sensory effects on food mainly give its first impression such as the color which is caused by
maillard reaction; the texture that somehow hardens or softens the food; and aroma and flavor
which gets vibrant after the processing. Yet, aside from the sensory characteristics, the
chemical characteristics also change. According to P.J. Fellow(2017) essential nutrients and
bioactive phytochemicals caused by thermal processing have both positive and negative effects.
Through the presence of heat, starches go through gelatinisation, and protein coagulates which
improves the digestibility, however, it destroys the heat-labile vitamins. Yet, through this
process, the technique only aims to add enjoyment to the food and extend its shelf life. Frying
and baking which are one of the processes of heat processing that are commonly used in
households.
Baking is considered a healthy way of cooking food because it only requires heat
through convection. The method provides reduction of water activity and browning– caused by
maillard’s reaction on the surface of the food. Baking is usually done for flour-based product, or
fruits, unlike meat, nuts, and vegetables, roasting method is a perfect technique to cook them
On the other hand, frying, which has the same principle of baking, is to reduce the water
activity especially, on the surface of the food. Frying requires oil that gives crispness on the
food’s surface and makes the food enjoyable. In this paper, experiments were conducted and
observed the sensory characteristics of flour-based products after frying the dough donuts and
baking the dough muffins.

REVIEW OF RELATED LITERATURE

Frying
Deep-frying is a widely used method in cooking food products using hot oil between 170
to 190 degrees celsius. This lets the food product reduce the water activity and dehydrate the
surface area through the presence of heat and mass transfer. Through this process the sensory
characteristics are immensely changed through texture, color, flavor and aroma. And
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

chemically, maillard's reaction also causes the surface of the food to brown. Other than that
gelatinisation of starches and denaturation of protein also occur. (Ozcok et al., 2014)

Baking
In breadmaking, baking is the final and crucial step of the process where the
temperature frequently ranges between 160 to 250 degree celsius using different techniques
with what type of oven to be used. Like frying, the principle of baking is to reduce the water
activity of the food. This also makes the volume of the dough expands, and gelatinization of
starches. (Fellows, 2017)

SIGNIFICANCE OF THE STUDY

The significance of the study is to observe and to determine the changes of sensory
qualities of the dough after the conducted procedures (baking, and frying). Also, this paper
provides scientific explanation on why such changes happen to the doughs, and what is the
effect of leavening agents in the dough.

OBJECTIVES
The conducted experiments aim to determine the procedure of making donuts and
muffins. In addition, the experiments aim to determine the sensory characteristics of the
different kinds of dough after going through the process of baking and frying.

SCOPE AND LIMITATION

The scope of the study is the science behind a dough with yeast, and a dough with
baking powder, after each went through the heat processing and why sensory characteristics
had changed. The paper will only provide the difference between baking and frying, and how the
leavening agents affect the dough.
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

METHODOLOGY
Donut processing
Materials:
Butter, flour, yeast, milk, egg, sugar, salt, oil, mixing bowl, and whisk are the materials that are
used for baking a donut.

Methods:
BASIC RECIPE: Yields 3 small donuts, or 12-15 munchkins?
Butter – 100g
Flour – 250g
Yeast – 2 tsp
Milk – 75ml
Egg – 1 piece
Sugar – 25g
Salt – ¼ tsp
Oil – for cooking

1. Flour, sugar, and yeast are combined in the same basin.

2. To the ingredients in the bowl, add milk, butter, and eggs. A dough should form after thorough
mixing.
3. The dough should be put in a freshly greased bowl. Give the dough an hour or so to rise.
4. Put the dough on a surface when it has risen. The dough should be rolled out and then cut
into the desired shape.
5. Five to ten minutes should be given for the molded dough to rise. The frying oil should be
heated.
6. Put the dough that has risen and been formed in the hot oil. Cook the dough until it turns
golden.
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

Muffin processing
Materials:
All-purpose flour, milk, baking powder, butter, sugar, muffin pan, salt, knife, measuring cups &
spoons, stand mixer, rubber spatula, mixing bowl, and eggs are the materials used to bake
muffins.

Methods:
BASIC RECIPE: Yields 12 muffins
2 cups of white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons of sugar
1 egg, slightly beaten
1 cup of milk
1/4 cup melted butter

1. Turn the oven on to 375°F.

2. Grease muffin tins.
3. In a sizable bowl, combine the flour, baking powder, salt, and sugar.
4. Stir just enough to moisten the flour before adding the egg, milk, and butter to the mixture
ought not to be smooth.
5. Fill each cup in the muffin tin to about two-thirds with a spoonful of the mixture.
6. Each bake should take 20 to 25 minutes.
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

RESULTS AND DISCUSSION

Donut Processing

The dough experiment was to create a doughnut using frying as a cooker for the
doughnut, there are some doughnuts who use oven for baking it, but these doughnuts are
cooked in a fryer with a hot oil, Doughnut have unique characteristics in terms of appearance in
other bakery products, a doughnut has a hole in the middle, was cooked using a hot oil to have
its common appearance, the dough before cooking is almost white, but after cooking in a fryer,
the color became darker. The sensory features of chewiness and mouthfeel are accepted, and
the results are outstanding. The reason why donut changes in color after cooking is because of
the nonenzymatic browning reactions and changes in sugar molecules. The total weight of
cooked donut differs from raw donut in the appendix A table due to the availability of room within
a donut for the oil to soak in.

Muffin Processing

The baking powder's role in the muffin is to create carbon dioxide gas during the baking
process. As the batter bakes, the carbon dioxide gas bubbles become trapped, producing air
holes in the resulting muffins. The muffin experiment involves the use of baking. Baking is a
type of heat transfer to dough products, the heat was transferred by hot air, present in the Oven,
in there heat was transferred to the dough for an amount of time, but there are times when the
temperature needs to be increased for a shorter time for baking. One of the qualities of dough
products that makes it change in appearance,texture, softness,etc, is due to the ingredients
present, after the transfer of heat, as one of the ingredients in the muffin is baking powder ,
once the baking powder begins to eat sugars in the muffin mixture, it will create enough carbon
dioxide to rise the dough, and even change the flavor,texture and even aroma to the muffins
(Exploratorium et. al, 2023). However the uncontrolled heat of the oven can change the
appearance of the muffins, with the upper part of the muffins having the characteristic of
chewiness and mouthfeel, while the lower part is burnt, making it crispy and a little bitter. As too
much heat can change the sensory properties of the dough.
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

CONCLUSION
In conclusion, heat processing using hot air, heat is supplied by the air, and the surface
temperature rises. Heat damage to food can therefore occur in the falling- rate period and the air
temperature is controlled to balance the rate of drying and extent of heat damage.The muffins
that we made conclude its chewiness and the a good texture of the muffins. The donuts do not
have an exact amount of grams. It gets burnt because the heat did not contribute well to frying
the donuts.

RECOMMENDATION
For baking a donut, the dough is large, so it should be measured and weighed correctly and
should not take long of 30 seconds to 1 min deep frying so that the product does not burn. For
baking muffins, the dough should be weighed before and after baking.

APPENDIX A

Donuts
Weight of total dough 419 grams
Average weight of raw donuts (before frying) 362.3 grams
Total weight of cooked donuts 511.5 grams
Average weight of each cooked donuts 22.2 grams
Amount of loss/gain 92.5 grams gain
Table 1.Weight of the donuts before and after baking

Donuts
1 - very light 3 - golden
2 – light
Color 3 – golden
4 – dark
5 – very dark
1 - very smooth 3 - golden
2 – smooth
Surface Texture 3 – slightly grainy
4 – grainy
5 – very grainy
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

1 - very soft 3 - golden

2 – soft
Chewiness 3 – chewy
4 – tough
5 – rubbery
1 – very dry 4 - oily
2 – dry
Mouthfeel 3 – not dry nor oily
4 – oily
5 – very oily
Table 2. Sensory Evaluation of the cooked donuts

APPENDIX B

Muffins
Weight of batter 821 grams
Average weight of raw muffins (before baking) 63.15 grams
Total weight of cooked muffins 606.5 grams
Average weight of each baked muffins 46.7 grams
Amount of loss/gain 41.5 grams gain
Table 3. Weight of the muffins before and after baking

Muffins
1 - very light 2 - light
2 – light
Color 3 – golden
4 – dark
5 – very dark
1 - very smooth 2 - smooth
2 – smooth
Surface Texture 3 – slightly grainy
4 – grainy
5 – very grainy
1 - very soft 3 - chewy
2 – soft
Chewiness 3 – chewy
4 – tough
5 – rubbery
Mouthfeel 1 – very dry 2 - dry
2 – dry
3 – not dry nor oily
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area

4 – oily
5 – very oily
Table 4. Sensory Evaluation of the baked muffins

REFERENCES:

Hernández-Nava, R. G., Anaya-Tacuba, J. D., Sánchez-Mundo, M. de, García-Barrientos

Raquel, Flores-Castro, A., Suárez-Rodríguez, C. del, & Espinosa-Solis, V. (2023). Use of
Roselle Calyx Wastes for the enrichment of biscuits: An approach to improve their
functionality. Processes, 11(1), 287. https://doi.org/10.3390/pr11010287

Cappelli, A., Lupori, L., & Cini, E. (2021). Baking Technology: A systematic review of
machines and plants and their effect on final products, including Improvement Strategies.
Trends in Food Science & Technology, 115, 275–284.
https://doi.org/10.1016/j.tifs.2021.06.048

Huang, Y., Xiao, D., Burton-Freeman, B. M., & Edirisinghe, I. (2016). Chemical changes
of bioactive phytochemicals during thermal processing. Reference Module in Food
Science. https://doi.org/10.1016/b978-0-08-100596-5.03055-9

O. Ozkoc, S., Sumnu, G., & Sahin, S. (2014). Recent developments in microwave heating.
Emerging Technologies for Food Processing, 361–383. https://doi.org/10.1016/b978-0-12-
411479-1.00020-6

Bread science 101. Exploratorium. (2023, March 7). Retrieved April 23, 2023, from
https://www.exploratorium.edu/explore/cooking/bread-science

Buddies, S. (2013, December 26). Scrumptious science: How does baking powder make
cornbread fluffy? Scientific American. Retrieved April 23, 2023, from
https://www.scientificamerican.com/article/bring-science-home-baking-cornbread
 Colegio de San Juan de Letran  
College of Business Administration and Accountancy
Food Technology Area