The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?

Staling of bread was investigated in terms of physico-chemical parameters and one (1D) and two dimensional (2D) H Nuclear Magnetic Resonance (NMR) relaxometry. Physico-chemical properties were consistent with those generally reported for bread staling (crumb moisture loss, decrease in frozen water content, formation of amylopectin crystals, crumb hardening). One dimensional H NMR investigation suggested the presence of only one T protons population, while T was representative of multiple proton populations, that well related to the observed physico-chemical changes. H Two dimensional NMR provided an interesting insight of H T dynamics, as it allowed to discriminate the contribution of five protons pools within the H T relaxation.