Water Molecular Dynamics During Dough Heating by Fast Field Cycling Nuclear Magnetic Resonance.

ABSTRACT: Measurements of the water ¹H nuclear magnetic resonance (NMR) relaxation rate R1 in hydrated starch (SW), gluten (GW) and dough (DW) were performed at different frequencies using fast field cycling, at 20, 40, 60, and 80°C and again at 20°C after cooling. The originality of this study lies in the measurements performed during the heat-induced dough transformation to investigate the impact of temperature on water distribution and interaction with other dough constituents. Rather than measuring NMRD on off-line heated samples, real-time heating and cooling was applied directly in the spectrometer in such a way that sample temperatures were fully controlled when measuring T1 at various frequencies. Measurements before heating enabled the detection and interpretation of potential di

SUBMITTER: Rondeau-Mouro C 

PROVIDER: S-EPMC12500363 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature