What is specific heat and what is the specific heat of bread and dough?
The specific heat of a substance is the amount of heat required to raise the temperature of one pound of the substance 1F or, (when cooling) the amount of heat which must be removed to lower the temperature lF. Water has a specific heat of 1; to cool one pound of water 1F would require the removal of 1 British thermal unit (BTU) of heat energy. The most common numbers used for the specific heat of bread and dough are: SPECIFIC HEAT (BTU PER LB. PER F) Above product freezing point: Bread, 0.74 Dough, 0.65 Below product freezing point: Bread, 0.34 Dough, 0.
The specific heat of a substance is the amount of heat required to raise the temperature of one pound of the substance 1F or, (when cooling) the amount of heat which must be removed to lower the temperature lF. Water has a specific heat of 1; to cool one pound of water 1F would require the removal of 1 British thermal unit (BTU) of heat energy. The most common numbers used for the specific heat of bread and dough are: SPECIFIC HEAT (BTU PER LB.
