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Relation Between Oxygen‐17 NMR and Rheological Characteristics of Wheat Flour Suspensions
Author(s) -
RICHARDSON S. J.,
BAIANU I. C.,
STEINBERG M. P.
Publication year - 1985
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.1365-2621.1985.tb13032.x
Subject(s) - rheology , wheat flour , viscosity , chemistry , consistency (knowledge bases) , moisture , relaxation (psychology) , materials science , analytical chemistry (journal) , food science , chromatography , mathematics , organic chemistry , composite material , geometry , psychology , social psychology
Water binding has a significant influence on the rheological properties of wheat flour suspensions. Wheat flour‐water suspensions at concentrations from 60 ‐ 95% wet basis were subjected to rheological and NMR analyses in order to ascertain the relation between the two methods. The rheological data obtained by the Haake RV‐3 Rotoviscometer followed the Power Law, thus comparisons were based on consistency coefficient (a) and flow behavior (b) values. The NMR spectrometer measured oxygen‐17 relaxation rates (34 MHz in water and in deuterium oxide) as an indication of water mobility. The data showed a general inverse relationship between consistency coefficient and water mobility. However, the data indicated three distinct regions, each showing a linear relation with water mobility decreasing as apparent viscosity increased.