Recent advances in characterization of foods using nuclear magnetic resonance (NMR)

The effects of soy on freezable bread dough: A magnetic resonance study

“…frozen storage time for both soy and wheat dough varieties (Table 2). Although the observed T 1 times may be slightly less than actual T 1 spin-lattice values due to cross-relaxation behaviours (Watanabe, Fukuoka, & Watanabe, 1995), soy dough exhibited shorter T 1 times for the majority population at every time point, suggesting that the water molecules were more translationally and/or rotationally hindered than those in the wheat dough (Ruan et al, 1999). Literature on spin-lattice relaxation experiments in dough performed using high field NMR (>7.05 T, 300 MHz 1 H frequency) is sparse and, due to the strong dependence of T 1 relaxation times on field strength, it is not appropriate to compare results to data collected at low field strength (ca.…”

“…Due to the discrepancy in population distribution, it is hypothesised that the populations that were defined in the T 1 and T 2 relaxation experiments are not the same populations. Strong exchange and cross-relaxation properties can affect relaxation properties differently (Watanabe et al, 1995), so it may be best to analyse these data separately. With increasing frozen storage time, water appeared to migrate from P 2 (the higher mobility fraction) to P 1 (the lower mobility fraction), so that P 1 contributed to approximately 90% of the signal in frozen dough (Table 3).…”