Lodi Alessia, Abduljalil Amir M, Vodovotz Yael
Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus, OH 43210, USA.
Magn Reson Imaging. 2007 Dec;25(10):1449-58. doi: 10.1016/j.mri.2007.04.003. Epub 2007 Jun 13.
A soy bread of fully acceptable quality and containing 49% soy ingredients (with or without 5% almond powder) has been recently developed in our laboratory. An investigation on water distribution and mobility, as probed by proton signal intensity and T2 magnetic resonance images, during storage was designed to examine possible relations between water states and hindered staling rate upon soy or soy-almond addition. Water proton distribution throughout soy-containing loaves was found to be very homogeneous in fresh breads with and without almond, with minimal water migration occurring during prolonged storage. In contrast, traditional wheat bread displayed an inhomogeneous water proton population that tended to change (with higher moisture migration towards the outer perimeter of the slice) during storage. Similar results were found for water mobility throughout the loaves, as depicted in T2 images. On intensity images of all considered bread varieties, the outer perimeter corresponding to the crust exhibited lower signal intensity due to decreased water content. Higher T2 values were found in the crust of soy breads with and without almond, which were attributed to lipids. The results indicated that the addition of soy to bread improved the homogeneous distribution of water molecules, which may hinder the staling rate of soy-containing breads. However, incorporation of almond had little effect on the water proton distribution or mobility of soy breads.
我们实验室最近研制出了一种质量完全合格、含有49%大豆成分（含或不含5%杏仁粉）的大豆面包。通过质子信号强度和T2磁共振图像对储存期间的水分分布和流动性进行了研究，旨在探讨添加大豆或大豆-杏仁后水分状态与延缓陈化速率之间的可能关系。发现在含大豆面包中，无论有无杏仁，新鲜面包中的水质子分布都非常均匀，在长时间储存期间水分迁移极少。相比之下，传统小麦面包的水质子分布不均匀，在储存过程中往往会发生变化（更多水分向面包片外周迁移）。在T2图像中也发现，所有考虑的面包品种在整个面包中的水分流动性都有类似结果。在所有考虑的面包品种的强度图像上，由于水分含量降低，对应于面包皮的外周显示出较低的信号强度。含或不含杏仁的大豆面包的面包皮中发现了较高的T2值，这归因于脂质。结果表明，在面包中添加大豆改善了水分子的均匀分布，这可能会延缓含大豆面包的陈化速率。然而，添加杏仁对大豆面包的水质子分布或流动性影响不大。
