ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D2O than it did with H2O. Varying the D2O:H2O ratio of flour doughs had no effect on the longitudinal (T1) or transverse (T2) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T1 and T2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T1 and T2, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb14797.x
