 Studies of Water Mobility in Dough Systems Containing Barley Flour
The energetic state of water is a central feature to the understanding of dough behavior, product processing, and product quality. Lu and Seetharaman recently reported on the effects of water content, storage temperature (frozen, refrigerated), and the addition of whole grain and β-glucan-enriched barley flours on dough water behavior using proton NMR and DSC. Water mobility of doughs decreased with added barley flour; β-glucan likely played a prominent role. |