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Thermo‐physical properties of composite bread dough with maize and cassava flours
Author(s) -
Oladunmoye Olufunmilola Olaitan,
Ojo Ademola,
Akinoso Rahman,
Akanbi Charles Taiwo
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02171.x
Subject(s) - water content , composite number , moisture , thermal conductivity , bulk density , food science , materials science , heat capacity , chemistry , composite material , soil water , biology , thermodynamics , ecology , physics , geotechnical engineering , engineering
Summary Composite wheat–cassava and wheat–maize flours were produced in ratio 100:0. 60:40, 50:50, 40:60 and 0:100 respectively. Thermo‐physical properties of bread dough were determined. For wheat –cassava composite bread dough, moisture content ranged between 44.02 ± 2.04 to 51.31 ± 2.99% dry basis (db), density (1035.2 ± 20.4 to 975.6 ± 12.6 kg m −3 ), specific heat capacity (2.51 ± 0.61 to 3.01 ± 0.42 kJ kg −1 K) and thermal conductivity (0.362 ± 0.13 to 0.473 ± 0.12 W mK −1 ). While wheat–maize mixture gave 44.14 ± 1.94 to 45.09 ± 1.26%(db) of moisture content, 981.4 ± 16.3–960.4 ± 22.5 kg m −3 density, 1.77 ± 0.17–2.61 ± 0.63 kJ kg −1 K specific heat capacity and 0.36 ± 0.07–0.39 ± 0.02 W mK −1 thermal conductivity. Effects of substitutions was significant on moisture content and thermal conductivity of dough while non significant influence was recorded on density and specific heat capacity at P < 0.05.