Nuclear magnetic resonance studies of water mobility in bread during storage

P. L. Chen, Z. Long, R. Ruan, T. P. Labuza

Research output: Contribution to journalArticlepeer-review

131 Scopus citations

Abstract

The mobility of water in bread stored at 5 and 22°C was studied using nuclear magnetic resonance (NMR) relaxation techniques. A multi-component model was used to analyse the proton relaxation curves, from which water in the bread crumb samples was classified into three categories, each of which had a distinct relaxation time (T2) or molecular mobility. The changes in crumb firmness, T2 and proton intensity (A) of the three categories of water in the crumb were monitored during storage. It was found that several NMR parameters correlated with the firming process in the bread crumb (1), and could be related to macroscopic and microscopic migration of water during staling.

Original languageEnglish (US)
Pages (from-to)178-183
Number of pages6
JournalLWT - Food Science and Technology
Volume30
Issue number2
DOIs
StatePublished - Mar 1997

Keywords

  • Bread
  • NMR
  • Staling
  • Texture
  • Water mobility

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