MRI observation and mathematical model simulation of water migration in wheat flour dough during boiling

Journal of Food Science

Volumn 65, Issue 8, 2000, Pages 1343-1348

  Fukuoka, M ^a   Mihori, T ^a   Watanabe, H ^a  

^a JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

Author keywords

Diffusion; MRI; Starch gelatinization; Starchy food; Water demand

Indexed keywords

TRITICUM AESTIVUM;

EID: 0034492125     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10609.x     Document Type: Article

References (10)

1. Kinetics of water diffusion and starch gelatinization during rice parboiling
2. Effect of temperature and moisture content on water diffusion coefficients in rice starch/water mixtures
3. The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity rice starch/water mixtures
4. A model for starch gelatinization phenomena
5. NMR imaging of the wheat grain cooking process
6. Kinetic studies on cooking of rice
7. An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling
8. The change of moisture distribution in a rice grain during boiling observed by NMR imaging
9. PFG-NMR applied to measure the difference in local moisture content between gelatinized and nongelatinized region in a heated starch/water system