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

Abstract

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.

Correlation of Thermal Conductivity of Instant Noodles with their Textural Property for Rehydration Study

“…Specifically, there seems to be a linear relationship between thermal conductivity and moisture content for dairy products such as milk, cream and cheeses (Saravacos et al 1995). The results obtained in this study were thus in great agreement with preceding studies that investigated the effect of moisture content on the thermal conductivity of bread dough (Oladunmoye et al 2010), soil (O'Donnell et al 2009) and fabrics with a knitted porous structure (Dias and Delkumburewatte 2007). Figure 3 presents the maximum extensional force of the disc-shaped dough, which is one of the critical rheological properties of noodles.…”

“…The results obtained in this study were thus in great agreement with preceding studies that investigated the effect of moisture content on the thermal conductivity of bread dough (Oladunmoye et al . ), soil (O'Donnell et al . ) and fabrics with a knitted porous structure (Dias and Delkumburewatte ).…”

Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in Africa

“…Owuamanam (56) found that the quality of bread from wheat-cassava composite flour could be improved by steeping the cassava in citric acid solution prior to processing. Furthermore, studies by Oladunmoye et al (57)(58)(59) on the use of cassava, wheat, maize, and cowpea flour blends showed that less heat energy and lower baking times were needed to make wheat-cassava composite bread, compared with wheat-maize composite bread. Nwosu et al (60) reported that bread produced with up to 30% cassava flour and malted soybean as a bread improver was comparable to that using 100% wheat flour.…”

Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits

“…Moreover, the increase in all temperatures of MRF samples is also attributed to the low damaged starch content of banana flour, which allowed strong bond formation between starch granules and water molecules (Fredriksson et al, 1998). Change in binding energy between starch and water molecules have been shown to contribute to the specific heat of a material (Oladunmoye et al, 2010). The ΔH values of the flours differed significantly with the lowest value observed in control.…”