1H and 2H NMR Studies of Water in Work-Free Wheat Flour Doughs
In the baking industry, the type of wheat flour employed dictates to a large extent the nature of the final baked product. Breads, for example, are prepared exclusively from hard wheat flour, while biscuits, cookies, and cakes are generally derived from soft wheat flours. A striking difference between hard and soft flour, from a baker’s perspective, is their difference in water absorption . Hard wheat flour can generally accommodate its own weight in water, while a soft flour at comparable moisture levels forms a soupy mixture and lacks the appropriate physical properties. In this paper we examine, by 1H and 2H NMR methods, the hydration of soft and hard wheat flour doughs in an effort to better understand differences between flour substrates in their interaction with water.
KeywordsWheat Flour Transverse Magnetization Water Component Flour Type Dough Sample
Unable to display preview. Download preview PDF.
- 1.A. H. Bloksma, 1972, Cereal Sci. Today, 17:380.Google Scholar
- 3.J. L. Finney, J. M. Goodfellow, and P. L. Poole, 1982, in “Structural olecular Biology”; D.B. Davies, W. Saenger, S.S. Danyluk, eds.; Plenum Press, New York.Google Scholar
- 8.H. K. Leung, J. A. Magnuson, and B. L. Bruinsma, 1983, J. Food Sci., 8:45.Google Scholar
- 12.S. H. Koenig, 1980, in “Water in Polymers”, S. P. Rowland, ed., Amer. hem. Soc., Washington, DC.Google Scholar
- 16.K. B. Lange, G. D. Fullerton, and I. L. Cameron, 1988, Seventh Annual ociety of Magnetic Resonance in Medicine, San Francisco.Google Scholar
- 17.P. J. Lillford, A. H. Clark, and D. V. Jones, 1980, in “Water in olymers”, S.P. Rowland, ed., American Chemical Society, Washington, DC.Google Scholar
- 19.G. L. Bretthorst, 1988, in Lecture Notes and Statistics, Vol. 48, pringer-Verlag, New York, NY.Google Scholar
- 20.J. S. Leigh, Jr., 1971, J. Magn. Res., 4:308.Google Scholar
- 23.R. G. Bryant, and W. M. Shirley, 1980, in “Water in Polymers”, S.P. owland, ed., American Chemical Society, Washington, DC.Google Scholar
- 24.H. K. Leung, and M. P. Steinberg, 1979, J. Food Sci., 44:1213.Google Scholar
- 25.N. Bushuk, and V. K. Mehrotra, 1977, Cereal. Chem., 54:311.Google Scholar
- 29.G. E. Santyr, R. M. Honkelman, and M. J Bronskill, 1988, J. Magn. Reson., 9:28.Google Scholar