The dynamics of water in hydrated white bread by quasielastic neutron scattering
Paper in proceedings, 2007

The dynamics of water in fresh and in rehydrated white bread is studied using quasielastic neutron scattering (QENS). A diffusion constant for water in fresh bread, without temperature gradients and with the use of a non-destructive technique, is presented here for the first time. The self-diffusion constant for fresh bread is estimated to be D(s) = 3.8 x 10(-10) m(2) s(-1) and the result agrees well with previous findings for similar systems. It is also suggested that water exhibits a faster dynamics than previously reported in the literature using equilibration of a hydration-level gradient monitored by vibrational spectroscopy. The temperature dependence of the dynamics of low hydration bread is also investigated for T = 280-350 K. The average relaxation time at constant momentum transfer (Q) shows an Arrhenius behavior in the temperature range investigated.

Author

F Fernandez-Alonso

Jan Swenson

Chalmers, Applied Physics, Condensed Matter Physics

Johan Sjöström

Chalmers, Applied Physics, Condensed Matter Physics

Journal of Physics Condensed Matter

0953-8984 (ISSN)

Vol. 19 41

Subject Categories

Other Engineering and Technologies

DOI

10.1088/0953-8984/19/41/415119

More information

Created

10/7/2017