Hydration characteristics of wheat grain

Abstract

The hydration characteristic of wheat was studied by soaking in water at temperatures of 30 (room temperature) 50, 60 and 70 ^oC in constant temperature water bath.  The weight gain due to the hydration process was determined in terms of moisture content (% d.b).  Water absorption rate was high at the early stage of hydration (10-30 min depending on temperature) followed by a decreased rate and finally approaching equilibrium condition.  Peleg's equation adequately described the hydration characteristics of wheat under the experimental condition (R² = 0.95 to 0.99).  The Peleg rate constant k₁ decreased while Peleg capacity constant k₂ increased significantly with an increase in temperature from room temperature to 70 ^oC, demonstrating that the water absorption rate increased and water absorption capacity decreased with increase in temperature.  The agreement between experimental and estimated values of the hydration data (R² = 0.97 to 0.99) confirmed that Peleg's equation could be used to describe the hydration characteristics of wheat under the experimental conditions considered.