Specific heat of Indian unleavened flat bread chapathi at various stages of cooking.

A simple inexpensive calorimeter was built to measure specific heat of foods
at various process temperatures. By using vegetablelmineral oil as the heating
medium in place of water, specific heat at temperatures beyond 100°C can also
be evaluated. Specific heat of whole wheat dough and Chapati (round disc
prepared mostly from whole wheat pour dough) at various stages of cooking
and pufing were determined. Based on the experimental data a linear equation
(C = 2476.56 + 23.56M - 3.79Te) is proposed from the experimental data
for spec$c heat of wheatpour, dough, cooked and puffed Chapati and for other
food materials at moisture levels ranging from 0.1% to 80% and temperature
ranges from 303" to 336" K.