Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy.
Department of Agricultural, Food and Forestry Systems Management (GESAAF), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, Italy.
Food Chem. 2021 Feb 15;338:128120. doi: 10.1016/j.foodchem.2020.128120. Epub 2020 Sep 19.
The kneading step of wholewheat flour (WWF) dough was monitored using low-resolution H nuclear magnetic resonance (NMR). The tested variables were kneading time and total water content. Two H Free induction decay (FID) (A and B) and four H T Car-Purcell-Meiboom-Gill (CPMG) (C, D, E and F) proton populations were observed and the attribution to the different proton domains was made based on the literature and data acquisition. Kneading time significantly increased the mobility and the relative abundance of popA, the relative abundance and strength of protons of popC, D and E, while significantly reducing the relative amount of popF and increasing its mobility. This evolution of the proton populations during kneading was interpreted as chemical/physical transformations of the flour constituents. The use of WWF may reveal the changes in molecular dynamics underlying the higher water requirements of unrefined doughs, often associated with improved bread quality.
采用低分辨率 H 核磁共振（NMR）对全麦粉（WWF）面团的揉面步骤进行了监测。测试变量为揉面时间和总水分含量。观察到两个 H 自由感应衰减（FID）（A 和 B）和四个 H T Carr-Purcell-Meiboom-Gill（CPMG）（C、D、E 和 F）质子群体，并根据文献和数据采集对其归属到不同的质子区域进行了说明。揉面时间显著增加了 popA 的流动性和相对丰度、popC、D 和 E 的质子的相对丰度和强度，同时显著降低了 popF 的相对量并增加了其流动性。这种在揉面过程中质子群体的演变被解释为面粉成分的化学/物理转化。使用 WWF 可能会揭示未精制面团更高水分需求背后的分子动力学变化，这通常与改善面包质量有关。
