The study looked at how using different types and amounts of flour in bread affects its texture and properties. Substituting wheat flour with corn, green banana, or rice flour changes how heat and water move through the dough during baking. The type of flour used has a bigger impact than the amount. The structure of the dough changes when wheat flour is replaced, affecting how water moves within the bread. The thermal properties of the different flours used can affect how fast the bread bakes and how much water it loses.