What is the specific heat capacity of biscuit dough?

You won't find a specific heat capacity listed for "biscuit dough" because it's a complex mixture. The specific heat capacity depends on the composition of the dough, which varies depending on the recipe.

Here's why it's difficult to pinpoint:

* Ingredients: Biscuit dough typically includes flour, butter, milk, baking powder, and sometimes sugar or salt. Each of these ingredients has its own specific heat capacity.

* Proportions: The amount of each ingredient in the dough influences the overall heat capacity. A dough with a higher percentage of butter will have a different heat capacity than a dough with more flour.

* Water content: Water has a high specific heat capacity, so the moisture content in the dough will significantly affect its heat absorption.

* Phase changes: When dough is heated, its components undergo phase changes (e.g., butter melting, water evaporating). These changes add complexity to the heat absorption process.

Instead of a single value, you can use a range or estimate based on similar food items:

* Consider flour: Flour has a specific heat capacity around 0.45 cal/g°C.

* Consider water: Water has a specific heat capacity of 1 cal/g°C.

You can make a rough estimate for biscuit dough by averaging these values, considering the proportions of flour, water, and other ingredients in your specific recipe.

For practical purposes:

* Use a food thermometer: To determine the temperature of your biscuit dough, it's best to use a food thermometer for accurate results.

* Experiment: If you need to know the specific heat capacity for a particular biscuit dough recipe, you can conduct a small experiment to measure it yourself.

Remember, there's no single, definitive specific heat capacity for biscuit dough, as it varies based on the recipe.