Effects of Temperature and Mixing Time on Molecular Mobility in Wheat Dough

Characterizing physicochemical changes of cookies baked in a commercial oven

“…As such it seems most likely that the T 2 (1) peaks identified corresponded to protons from intragranular water in the starch and the T 2 (3) peaks to protons in the oil component, while the T 2 (2) peaks represented protons from extragranular water in association with starch and sucrose. Similarly long T 2 constants corresponding to relatively mobile water molecules in dough have been shown to decrease during starch gelatinization as proton interactions with macromolecules increase (Kim & Cornillon, 2001). Cookie internal temperature increased from 36.6 to 96.8°C by the time the cookies were sampled from port 1, although there was no significant decrease in T 2 (2) to suggest that gelatinization had occurred.…”

Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

“…The procedure seeks to avoid formation of gluten in the dough. Flour is incorporated at the end of the preparation to prevent gluten formation during whipping of the dough (Kim & Cornillon, 2001). During mixing lipids act as a lubricant, competing with water to cover the surface of the flour, preventing the formation of excessive gluten in the sample (Goldstein & Seetharaman, 2011).…”

Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas

“…FIDs decays of tortillas became progressively sharper in all samples with increasing storage time (Figure 5a for STD as an example) indicating 1 H molecular rigidity increase and mobility loss of the more rigid protons (relaxing in about~8 to~15 μs), such as starch, proteins, and water tightly associated with those solids 29 . CAR and CSK had, respectively, the larger and the smallest 1 H rigidity increase of this "solid-like" 1 H fraction after 180 days of storage.…”