ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Transverse relaxation time (T2) of water protons in wheat flour doughs, an indication of molecular mobility of water, was determined by pulsed nuclear magnetic resonance. The relaxation curves consist of two components with a long and a short T2, corresponding to a more mobile and a less mobile fraction, respectively. The less mobile fraction has a T2 of about 20 msec and accounts for about 0.62g water per g dry solid. These values seem to be independent of flour strength and mixing time. The more mobile fraction increased with moisture content and showed T, value of about 60 msec for most samples. Mixing and addition of salt to the dough resulted in reduced T2.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb06449.x
