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Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR.
Food Res Int. 2019 05; 119:675-682.FR

Abstract

Time domain proton nuclear magnetic resonance (TD 1H 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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Nivelle MA
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: mieke.nivelle@kuleuven.be.
Beghin AS
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: alice.beghin@kuleuven.be.
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. Electronic address: gbosmans@puratos.com.
Delcour JA
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium. Electronic address: jan.delcour@kuleuven.be.

MeSH

AmylopectinAmyloseBreadCalorimetry, Differential ScanningCookingFlourMolecular Dynamics SimulationProton Magnetic Resonance SpectroscopyProtonsStarchTemperatureTriticumViscosityWater

Pub Type(s)

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

Language

eng

PubMed ID

30884703

Citation

Nivelle, Mieke A., et al. "Molecular Dynamics of Starch and Water During Bread Making Monitored With Temperature-controlled Time Domain 1H NMR." Food Research International (Ottawa, Ont.), vol. 119, 2019, pp. 675-682.
Nivelle MA, Beghin AS, Bosmans GM, et al. Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR. Food Res Int. 2019;119:675-682.
Nivelle, M. A., Beghin, A. S., Bosmans, G. M., & Delcour, J. A. (2019). Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR. Food Research International (Ottawa, Ont.), 119, 675-682. https://doi.org/10.1016/j.foodres.2018.10.045
Nivelle MA, et al. Molecular Dynamics of Starch and Water During Bread Making Monitored With Temperature-controlled Time Domain 1H NMR. Food Res Int. 2019;119:675-682. PubMed PMID: 30884703.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR. AU - Nivelle,Mieke A, AU - Beghin,Alice S, AU - Bosmans,Geertrui M, AU - Delcour,Jan A, Y1 - 2018/10/13/ PY - 2018/05/10/received PY - 2018/09/20/revised PY - 2018/10/12/accepted PY - 2019/3/20/entrez PY - 2019/3/20/pubmed PY - 2020/5/27/medline KW - Bread making KW - In situ analysis KW - Proton mobility KW - Starch KW - Temperature-controlled time domain proton nuclear magnetic resonance KW - Water SP - 675 EP - 682 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 119 N2 - Time domain proton nuclear magnetic resonance (TD 1H 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. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30884703/Molecular_dynamics_of_starch_and_water_during_bread_making_monitored_with_temperature_controlled_time_domain_1H_NMR_ DB - PRIME DP - Unbound Medicine ER -