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

Abstract

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.