Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Food Res Int. 2019 May;119:675-682. doi: 10.1016/j.foodres.2018.10.045. Epub 2018 Oct 13.
Time domain proton nuclear magnetic resonance (TD H NMR) was applied in a temperature-controlled mode to in situ study the timing and extent of starch transitions and water redistribution during bread making. Changes in proton population areas during initial baking (≤ 60 °C) were attributed to water absorption by starch and some initial amylose leaching. During subsequent heating (60-90 °C), proton population areas changed because of amylopectin crystal melting and amylose leaching. Granule swelling and amylose leaching increased the system's viscosity and thereby decreased the proton mobility. After crumb setting at about 65 °C, proton mobility increased with a temperature dependence according to Arrhenius' law. During cooling, amylose crystallization increased the portion of rigid protons and decreased the gel network's proton mobility. The uniqueness of this study is that differential scanning calorimetry, colorimetric and gravimetric analyses underpinned NMR data interpretation and the usefulness of the online method to study molecular dynamics during bread making.
采用时域质子核磁共振（TD H NMR）在控温模式下原位研究面包制作过程中淀粉转变的时间和程度以及水分再分配。初始烘焙过程中（≤60°C）质子群体面积的变化归因于淀粉吸水和一些初始直链淀粉浸出。在随后的加热过程中（60-90°C），由于支链淀粉晶体的熔化和直链淀粉浸出，质子群体面积发生了变化。颗粒膨胀和直链淀粉浸出增加了系统的粘度，从而降低了质子的迁移率。在大约 65°C 时面包屑形成后，质子迁移率随温度变化根据阿仑尼乌斯定律而增加。在冷却过程中，直链淀粉结晶增加了刚性质子的比例，降低了凝胶网络的质子迁移率。本研究的独特之处在于，差示扫描量热法、比色法和重量分析法为 NMR 数据分析提供了支持，并且该在线方法在研究面包制作过程中的分子动力学方面具有实用性。
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