ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13032.x
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