Hydration

Hydration is the absorption or addition of water by a material or food. It can alter a substance’s structure, texture, reactivity, or physical state.

Water activity: A measure of water’s availability for chemical reactions and microbial growth in a material. Hydration changes how much water is available, not merely how much water is present.
Dough hydration: The proportion of water relative to flour in a dough formulation. In baking, this ratio predicts dough consistency and influences its handling and crumb.
Hydrogen bond: An attractive interaction involving a hydrogen atom bonded to an electronegative atom and another electronegative atom. Hydrogen bonding helps water associate with polymers, proteins, and food components.
Dehydration: The removal or loss of water from a substance or organism. Dehydration reverses water uptake or reduces a material’s water content.
Diffusion: The net movement of particles from regions of higher concentration to regions of lower concentration. Water often spreads through a material by diffusion during hydration.
Soaking: The immersion of a solid in liquid to soften it or allow liquid uptake. Soaking hydrates grains, legumes, and dried foods before cooking.
Hydrophilicity: The tendency of a substance to interact favorably with water. Hydrophilic surfaces generally take up or retain water more readily.
Drying: The removal of liquid or vapor from a material, often by evaporation. Drying lowers moisture content rather than adding or absorbing water.
Osmosis: The movement of water across a selectively permeable membrane driven by differences in water potential. Osmosis hydrates cells and gels when water crosses their membranes.
Gelatinization: The heat-driven swelling and structural disruption of starch granules in water. Hydration enables starch granules to swell and thicken foods when heated.

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