The dynamics of water in hydrated white bread investigated using quasielastic neutron scattering

Kargl, Florian; Sj?str?m, J.; Fernandez-Alonso, F.; Swenson, J., (2007) 'The dynamics of water in hydrated white bread investigated using quasielastic neutron scattering', Journal of Physics: Condensed Matter 19 pp.415119 RAE2008

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 Ds = 3.8 ? 10?10 m2 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.

Peer reviewed