Thermo‐physical properties of composite bread dough with maize and cassava flours

Abstract

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.