Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems
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- 作者：Geertrui M. Bosmans ; Bert Lagrain ; Lomme J. Deleu ; Ellen Fierens ; Brian P. Hills ; Jan A. Delcour
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：May 30, 2012
- 年：2012
- 卷：60
- 期：21
- 页码：5461-5470
- 全文大小：378K
- 年卷期：v.60,no.21(May 30, 2012)
- ISSN：1520-5118
文摘
Starch鈥搘ater, gluten鈥搘ater, and flour鈥搘ater model systems as well as straight-dough bread were investigated with 1H NMR relaxometry using free induction decay and Carr鈥揚urcell鈥揗eiboom鈥揋ill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch鈥搘ater model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten鈥搘ater sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour鈥搘ater and starch鈥搘ater models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour鈥搘ater model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems.