Use of the 1 H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content

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 pop...

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Bibliographic Details
Published in:Food chemistry 2021-02, Vol.338, p.128120
Main Authors: Parenti, Ottavia, Guerrini, Lorenzo, Zanoni, Bruno, Marchini, Mia, Tuccio, Maria Grazia, Carini, Eleonora
Format: Article
Language:English
Subjects:
Bread - analysis
Cooking
Flour - analysis
Proton Magnetic Resonance Spectroscopy
Time Factors
Triticum - chemistry
Water - analysis
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Summary: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.
ISSN:1873-7072