Water molecular dynamics during bread staling by Nuclear Magnetic Resonance

Curti, Elena; Bubici, Salvatore; Carini, Eleonora; Baroni, Simona; Vittadini, Elena

doi:10.1016/j.lwt.2010.11.021

Cited by 78 publications

(39 citation statements)

References 17 publications

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“…The minority populations in the soy and wheat dough samples showed no differences in T 1 relaxation times between one another or changes with frozen storage time (Table 2). T 1 relaxation times for the majority population were all shorter in stored dough compared to the fresh samples, suggesting that rearrangement of helices akin to staling occurred upon freezing (Curti, Bubici, Carini, Baroni, & Vittadini, 2011). Since there was not a discernible trend in T 1 relaxation times with increased frozen storage, it is thought that degradation of the matrix as a result of water migration was not extensive in either sample during this period of frozen storage.…”

Section: Discussionmentioning

confidence: 89%

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

Simmons

Vodovotz

2012

Food Chemistry

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Section: Discussionmentioning

confidence: 89%

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

Simmons

Vodovotz

2012

Food Chemistry

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“…These techniques are most sensitive to changes in water dynamics. Many authors have studied states of water in bread during staling (Curti et al 2011) by proton FID, T 2 and T 1 relaxation time. The spin-spin relaxation time T 2 is a function of the spin species and the chemical and physical environments surrounding the spins .…”

Section: Introductionmentioning

confidence: 99%

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

2015

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The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31°C/min) corresponding respectively to baking temperature of 220 and 240°C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T 20, T 21 and T 22 ) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

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“…Here, one population consistently included approximately 90% of the water, while the other population included the remaining 10%. This dichotomy has been observed in biscuit dough (Assifaoui, Champion, Chiotelli, & Verel, 2006) and three distinct populations were observed in white bread (Curti, Bubici, Carini, Baroni, & Vittadini, 2011). The T 1 times for the water in the majority population clearly decreased with increasing soy concentrations (Table 2).…”

Section: Tablementioning

confidence: 55%

“…T 1 relaxation data is not always informative, however, since its interpretation can be ambiguous. Curti et al (2011) showed that T 1 relaxation time decreased with staling in fully baked wheat bread (Curti et al, 2011), suggesting that bread has a low correlation time. The moisture content of the bread was not reported, but it is expected to be > 30% (Baik et al, 2003).…”

Section: Tablementioning

confidence: 99%