Interdisciplinary Program for Nutrition, The Ohio State University, Parker Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210, USA.
Food Chem. 2012 Nov 15;135(2):659-64. doi: 10.1016/j.foodchem.2012.04.134. Epub 2012 May 2.
Hygroscopic soy ingredients were hypothesised to slow the rate of water migration in unleavened bread dough during frozen storage. Thawed soy (18% dry weight) and wheat dough samples were assessed using non-destructive nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) for up to 8 wks frozen storage time. MRI suggested a spatially homogeneous, net increase in proton mobility with frozen storage and, with solution state proton NMR, distinct "free" and "bound" states were discerned. T(2) relaxation times of the majority proton population suggested increased mobility with frozen storage time, and statistical difference from the fresh sample was seen later for the soy samples than the wheat samples. As seen by (13)C-solid state NMR, the crystallinity of the starch was not affected by either soy addition or frozen storage. In conclusion, addition of soy to bakery products led to slightly enhanced preservation of "fresh" characteristics of the dough during frozen storage.
吸湿的大豆成分被假设可以减缓未经发酵的面包面团在冷冻储存过程中水分迁移的速度。使用非破坏性核磁共振（NMR）和磁共振成像（MRI）评估解冻的大豆（干重 18%）和小麦面团样品，冷冻储存时间长达 8 周。MRI 表明，随着冷冻储存，质子流动性呈空间均匀、净增加，并且通过溶液状态质子 NMR，可以辨别出“自由”和“结合”状态。大多数质子群体的 T2 弛豫时间表明，随着冷冻储存时间的增加，其流动性增加，并且与新鲜样品相比，大豆样品的统计差异比小麦样品出现得更晚。如通过（13）C-固态 NMR 观察到的，无论是添加大豆还是冷冻储存，都不会影响淀粉的结晶度。总之，在烘焙产品中添加大豆可以略微增强冷冻储存过程中面团“新鲜”特性的保持。
