Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

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  • HASEGAWA Ayako
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • ADACHI Shuji
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
  • OGAWA Takenobu
    Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Bibliographic Information

Published
2013
Resource Type
journal article
DOI
  • 10.1271/bbb.130273
Publisher
Japan Society for Bioscience, Biotechnology, and Agrochemistry

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Moisture sorption isotherms were measured at 25 °C for untreated, dry-heated and pre-gelatinized durum wheat flour samples. The isotherms could be expressed by the Guggenheim-Anderson-de Boer equation. The amount of water sorbed to the untreated flour was highest for low water activity, with water sorbed to the pre-gelatinized and dry-heated flour samples following. The dry-heated and pregelatinized flour samples exhibited the same dependence of the moisture content on the partial molar volume of water at 25 °C as the untreated flour. The partial molar volume of water was ca. 9 cm3/mol at a moisture content of 0.03 kg-H2O/kg-d.m. The volume increased with increasing moisture content, and reached a constant value of ca. 17.5 cm3/mol at a moisture content of 0.2 kg-H2O/kg-d.m. or higher.

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