title: Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration.
abstract: The aim of this study was to find a simple way to differentiate between rye and wheat flour and their mixtures by using the kinetic parameters of Karl Fischer water titration (KFT). Consequently, the water content and type of molecules in rye and wheat mixtures used in Romanian bread making have been investigated by means of volumetric KFT. Further, the kinetics of KFT have been determined and novel kinetic parameters corresponding to "surface" and "strongly-retained" water molecules have been identified to discriminate between rye and wheat flour and their mixtures. The "surface" and "strongly-retained" water reaction rates well correlate with the rye content in the flour mixtures, especially at higher temperature analysis (r>0.95). These parameters can be used as indicators for quality evaluation of such type of mixtures, as well as to identify adulteration by improper use of the rye-wheat flour ratios in bread making.
authors.affiliation: Department of Applied Chemistry, Organic and Natural Compounds Engineering, Polytechnic University of Timişoara, Carol Telbisz 6, 300001 Timişoara, Romania. Electronic address: daniel.hadaruga@upt.ro.
authors.forename: Daniel I
authors.initials: DI
authors.lastname: Hădărugă
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania. Electronic address: cor_costescu@yahoo.com.
authors.forename: Corina I
authors.initials: CI
authors.lastname: Costescu
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania. Electronic address: laura_corpas@yahoo.com.
authors.forename: Laura
authors.initials: L
authors.lastname: Corpaş
authors.affiliation: Department of Food Science, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" - Timişoara, Calea Aradului 119, 300645 Timişoara, Romania. Electronic address: nico_hadaruga@yahoo.com.
authors.forename: Nicoleta G
authors.initials: NG
authors.lastname: Hădărugă
authors.affiliation: Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, D-70593 Stuttgart, Germany. Electronic address: heinz-dieter.isengard@uni-hohenheim.de.
authors.forename: Heinz-Dieter
authors.initials: HD
authors.lastname: Isengard
mesh_terms: D005433:Flour / Q000032:analysis*; D007700:Kinetics; D012434:Secale / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water
keywords: Flour; KFT kinetics; Karl Fischer water titration; Rye; Wheat