Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids

摘要: Abstract Reducing the sodium content of bread to meet desirable population health outcomes can lead challenges dough processing, poor handling and rheology, high stickiness. Our objective was better understand relationship water components in low environments. The mobility, association, diffusion characteristics simple model doughs containing reduced NaCl (1% by flour wt.), organic acids (acetic, fumaric, or succinic at 1.2 mmol/100 g a no acid control), improver (0.001% weight glucose oxidase) using two cultivars (Pembina Harvest) were assessed 1H NMR. It determined that inclusion did not significantly affect overall structure dough; polymer backbones (protein starch) affected, however, use stronger cultivar (Pembina) molecular motion on MHz timescale as T1 T2. Motion kHz also altered. Samples which contained made from Pembina had less mobile than those without acids, prepared with Harvest flour. altered cultivar; be confined/restricted matrix. Overall, alters interactions side chains backbone, further stickiness investigations should focus these areas expand upon stickiness/dough handling, is concern doughs.