1H and 2H NMR Studies of Water in Work-Free Wheat Flour Doughs

  • D. André d’Avignon
  • Chi-Cheng Hung
  • Mark T. L. Pagel
  • Bradley Hart
  • G. Larry Bretthorst
  • Joseph J. H. Ackerman
Part of the Basic Life Sciences book series (BLSC, volume 56)


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 [1]. 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.


Wheat Flour Transverse Magnetization Water Component Flour Type Dough Sample 
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Copyright information

© Plenum Press, New York 1990

Authors and Affiliations

  • D. André d’Avignon
    • 1
  • Chi-Cheng Hung
    • 1
  • Mark T. L. Pagel
    • 1
  • Bradley Hart
    • 1
  • G. Larry Bretthorst
    • 1
  • Joseph J. H. Ackerman
    • 1
  1. 1.Department of ChemistryWashington UniversitySt. LouisUSA

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