title: The dynamics of water in hydrated white bread investigated using quasielastic neutron scattering.
abstract: 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 × 10-10m2s-1and 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.
authors.affiliation: Department of Applied Physics, Chalmers University of Technology, SE-41296 Göteborg, Sweden.
authors.forename: J
authors.initials: J
authors.lastname: Sjöström
authors.forename: F
authors.initials: F
authors.lastname: Kargl
authors.forename: F
authors.initials: F
authors.lastname: Fernandez-Alonso
authors.forename: J
authors.initials: J
authors.lastname: Swenson