Thermal diffusivity measurements of wheat flour and wheat flour dough.

A simple technique was used to measure thermal diffusivity of whole wheat flour and whole wheat flour dough at various moisture contents and temp. The technique, which employs simple thermal diffusivity apparatus, was based on transient heat transfer methods requiring only time temp. data. Experimental values obtained showed good agreement with calculated values. It was found that thermal diffusivity of dough increased with moisture content and temp. at <60