This work deals with the electromagnetic characterization of Carasau bread doughs, in the microwave range region. The microstructure, texture, product quality and dielectric properties were investigated, jointly with a thorough thermogravimetric analysis. The goal is to link the physical properties with the product quality and to process variables. The variation of the dielectric properties during the dough leavening is studied. The dielectric properties of raw materials (water, yeast, salt and semolina) were measured from 500 MHz to 8.5 GHz. Given the heterogeneous character of bread microstructure, the possibility of predicting by using mixing formula the final characteristic of a standard Carasau bread dough, manufactured with three different semolina wheat batches, is investigated. A power law model can predict the average dough properties for frequencies higher than 2.45 GHz. This work proposes a dielectric spectroscopy model for this food material. A third order Cole-Cole model can describe the dielectric spectra of the Carasau doughs over the entire frequency range. The decrease of the complex permittivity of the dough during leavening can be modeled with a reduction of the static permittivity and a decrement of the electrical conductivity. This study can foster the development of a microwave inline system for leavening monitoring.INDEX TERMS Carasau bread dough, dielectric materials, dielectric measurements, dielectric spectroscopy, food manufacturing, microwave measurements, open-ended coaxial probe, thermogravimetric analysis.

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The aim of our study was to determine if the Sardinian folk dance ballu sardu (BS) can be identified as an effective workout regimen in terms of its exercise intensity (EI) and energy expenditure (EE) and if people who perform BS fulfill the recommendations of the American College of Sports Medicine on the prescription of exercise in healthy subjects. Twenty healthy volunteers (10 men, 10 women, 35.2 ± 6.3 years of age, BMI 23.0 ± 3.4 kg/m²) with BS experience (mean = 20.7 ± 8.9 years) were enrolled. All subjects underwent a maximal cardiopulmonary exercise test. Then they carried out a performance of about a quarter of an hour of BS in its most common variant of dance in a circle, ballu tundu. During the BS performance, the dancers wore a heart rate monitor to record all relevant data. The dancers displayed a good aerobic capacity (VO2max 44.1 ± 3.2 ml·kg(-1)·min(-1)). Their average HR during the BS execution was 146.3 ± 5.3 bpm, corresponding to an EI of 79.9% ± 6.5% of HRmax. The estimated average VO2 was 78.6% ± 15.4% of VO2max; MET/min and EE were 9.8 ± 1.5 and 11.2 ± 2.4 Kcal/min, respectively. It is concluded that the BS can be described as a vigorous physical activity. An ancient yet still widespread leisure activity embedded in the Sardinian culture, it meets some contemporary exercise recommendations for a healthy lifestyle.

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