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Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
J Agric Food Chem. 2012 May 30; 60(21):5461-70.JA

Abstract

Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with (1)H NMR relaxometry using free induction decay and Carr-Purcell-Meiboom-Gill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch-water model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten-water sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour-water model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bosmans GM
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. geertrui.bosmans@biw.kuleuven.be
Lagrain B
No affiliation info available
Deleu LJ
No affiliation info available
Fierens E
No affiliation info available
Hills BP
No affiliation info available
Delcour JA
No affiliation info available

MeSH

BreadFlourGlutensMagnetic Resonance SpectroscopyModels, ChemicalMolecular StructureStarchTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22553963

Citation

Bosmans, Geertrui M., et al. "Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems." Journal of Agricultural and Food Chemistry, vol. 60, no. 21, 2012, pp. 5461-70.
Bosmans GM, Lagrain B, Deleu LJ, et al. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems. J Agric Food Chem. 2012;60(21):5461-70.
Bosmans, G. M., Lagrain, B., Deleu, L. J., Fierens, E., Hills, B. P., & Delcour, J. A. (2012). Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems. Journal of Agricultural and Food Chemistry, 60(21), 5461-70. https://doi.org/10.1021/jf3008508
Bosmans GM, et al. Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems. J Agric Food Chem. 2012 May 30;60(21):5461-70. PubMed PMID: 22553963.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems. AU - Bosmans,Geertrui M, AU - Lagrain,Bert, AU - Deleu,Lomme J, AU - Fierens,Ellen, AU - Hills,Brian P, AU - Delcour,Jan A, Y1 - 2012/05/15/ PY - 2012/5/5/entrez PY - 2012/5/5/pubmed PY - 2012/9/25/medline SP - 5461 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 60 IS - 21 N2 - Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with (1)H NMR relaxometry using free induction decay and Carr-Purcell-Meiboom-Gill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch-water model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten-water sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour-water model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22553963/Assignments_of_proton_populations_in_dough_and_bread_using_NMR_relaxometry_of_starch_gluten_and_flour_model_systems_ L2 - https://doi.org/10.1021/jf3008508 DB - PRIME DP - Unbound Medicine ER -