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- W2381773175 abstract "The effects of water temperature and water to flour ratio on moisture distribution and transfer characteristics in hot-water dough were studied using low-field nuclear magnetic resonance(LF-NMR),and the ultrastructure of the dough was observed under scanning electron microscope(SEM).The results showed that the bound and free water contents in hotwater dough decreased and the adsorbed water content increased with an increase in waterto flour ratio.Increasing water temperature resulted in an initial increase followed by a decrease in the bound water content but the opposite changes in the adsorbed and free water contents in hot-water dough.The ultrastructure was affected greatly by watertemperature,and the surface of the dough became more uniform and smooth as a result of starch gelatinization.The starch particles were tightly stuck with gluten structure and theirvoids consequently became smaller with an increase in water to flour ratio." @default.
- W2381773175 created "2016-06-24" @default.
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- W2381773175 date "2014-01-01" @default.
- W2381773175 modified "2023-09-23" @default.
- W2381773175 title "Moisture Migration and Ultrastructure of Hot-Water Dough as Studied with LF-NMR and SEM" @default.
- W2381773175 hasPublicationYear "2014" @default.
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