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A starchy food that is initially a single-phase body turns into a multiphase body during boiling because of starch gelatinization. Fick's law is applicable only to a homogeneous system and is not applicable to such a multiphase system. Relative Water Content (RWC) model has been proposed as an alternative model that is able to describe water migration in multiphase food systems . In the RWC model, water migration is driven by the gradient of water content divided by the water holding capacity (WI-IC), m/m*. In this study a WHC profile (WHC plotted against water content with which starchy food is heat-treated) was assumed based on information concerning starch gelatinization . Using this WHC profile, the correlation between WHC profile and transient water content profile in a wheat flour dough slab during boiling was examined. A modified WHC profile was found to be applicable for describing certain characteristic features of the transient water content profile in a slab of wheat flour dough during boiling.

Water Holding Capacity Profile that Governs Water Migration in Starchy Food During Boiling