摘要：Specific heats of pizza and puff pastry doughs were measured in the temperature range from –60 to 100 °C, by using differential scanning calorimeter (DSC). The specific heats in frozen state of pizza and puff pastry doughs were found to be smaller than the unfrozen samples and were found to increase with increasing temperature in the frozen state. In the unfrozen state the specific heat increased with temperature for each sample. Puff pastry dough had a lower specific heat value than pizza dough in the frozen and unfrozen state. A close agreement was found between the measured specific heat capacity values and the ones given in the literature.
