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Heat of Hydration
Heat of Hydration. The energy that is released when some substances take up water and undergo an increase in their temperature. In the case of flour with a normal moisture content of 11-12%, the heat of hydration will average 6.5 B.t.u. (q.v.) per pound. Soluble crystalline substances, as sucrose and dextrose, on the other hand, absorb energy when entering solution and thus bring about a decrease in the solution's temperature.