Distribution of Water between Wheat Flour Components: A Dynamic Water Vapour Adsorption Study

The water adsorption properties of hard and soft wheat flours and flour components (starch, damaged starch, gluten, soluble pentosans, and insoluble pentosans) were determined at 25 °C using a controlled atmosphere microbalance. At different levels of relative humidity (from 10% to 95%), changes in...

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Bibliographic Details
Published in:Journal of cereal science 2002, Vol.36 (3), p.347-355
Main Authors: Roman-Gutierrez, A.D., Guilbert, S., Cuq, B.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
wordswater adsorption isotherms, water distribution, wheat flour, starch, gluten, pentosans
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Summary:The water adsorption properties of hard and soft wheat flours and flour components (starch, damaged starch, gluten, soluble pentosans, and insoluble pentosans) were determined at 25 °C using a controlled atmosphere microbalance. At different levels of relative humidity (from 10% to 95%), changes in sample mass (i.e., water gain) were continuously measured versus time and described using exponential models ( R 2≥0·994). Water adsorption isotherms were constructed for wheat flours and flour components and described using Guggenheim-Anderson-de Boer models ( R 2≥0·997). It was not possible to distinguish between the selected hard and soft wheat flours by their isotherms. The water-soluble pentosans had the highest water adsorption capacity. The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.
ISSN:0733-5210
1095-9963
DOI:10.1006/jcrs.2002.0470