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Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation
Author(s) -
LEUNG H. K.,
MAGNUSON J. A.,
BRUINSMA B. L.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14797.x
Subject(s) - food science , deuterium , wheat flour , chemistry , water content , moisture , relaxation (psychology) , water activity , organic chemistry , psychology , social psychology , physics , geotechnical engineering , quantum mechanics , engineering
ABSTRACT 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 D 2 O than it did with H 2 O. Varying the D 2 O:H 2 O ratio of flour doughs had no effect on the longitudinal (T 1 ) or transverse (T 2 ) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T 1 and T 2 with increasing moisture content. Staling of bread crumb was accompanied by decreased T 1 and T 2 , 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.