Quantitative analysis of wheat starch–water suspensions by pulsed NMR spectroscopy measurements

Rugraff, Y.; Desbois, P.; Botlan, D. J. Le

doi:10.1016/s0008-6215(96)90140-8

Cited by 3 publications

(5 citation statements)

References 25 publications

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“…At very long T 2 values, a population (III) can be observed that originates from water that has only very weak associations with the dough components (capillary bound). The assignments of the T 2 populations are in agreement with observations reported by others (Leung et al 1976(Leung et al , 1979Calleghan et al 1983;Roudaut et al 1996;Rugraff et al 1996;Le Bothlan et al 1998;Ruan and Chen 1998).…”

Section: Assignments Of T 2 Distributions In Doughssupporting

confidence: 92%

“…In a starch-water system, two populations can be observed. The population at shorter T 2 values is attributed to water that is strongly bound to crystalline starch (Calleghan et al 1983;Rugraff et al 1996;Le Bothlan et al 1998). The population at higher T 2 values is attributed to a population of water that has only weak interactions (e.g., hydrogen exchange) with surface starch carbohydrate moieties.…”

Section: Assignments Of T 2 Distributions In Doughsmentioning

confidence: 99%

“…In previous nuclear magnetic resonance (NMR) work on the water distribution phenomena in dough and dough components, several basic observations were made. In starch, a significant part of water is strongly bound to crystalline polysaccharide chains (Chan and Toledo 1976;MacRitchie 1976;Callaghan et al 1983;Kulik et al 1994;Rugraff et al 1996;Le Bothlan et al 1998). Time-domain NMR techniques have demonstrated that at high water contents, water is no longer "bound" in the physical sense.…”

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confidence: 99%

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Long‐Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy

et al. 2003

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Storage of dough at low temperatures (‐20°C) has a considerable effect on the final quality of baked bread; this is most obviously reflected in lowered specific volumes. In this study, a suite of structural characterization techniques is applied to examine the underlying mechanism of storage damage at the molecular, microstructural, and macroscopic level. By using infrared spectroscopy, the dehydration of the gluten component could be established at the molecular level, and its kinetics could be monitored in time. Time‐domain nuclear magnetic resonance (NMR) showed increased water mobility, which could be attributed to a release of water from the gluten matrix. At the microstructural level, the growth of ice crystals could be monitored by means of cryogenic scanning electron microscopy (cryo‐SEM). These ice crystals are preferably formed in gas cells with kinetics that are slower than those during infrared spectroscopy but similar to those in time‐domain NMR. At the macroscopic level, ice crystals are not evenly distributed over the molded dough, nor are the gas cells homogeneously distributed over the dough. This has implications for the macroscopic water distribution during frozen storage, which could be substantiated by magnetic resonance imaging (MRI) measurements.

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Section: Assignments Of T 2 Distributions In Doughssupporting

confidence: 92%

Section: Assignments Of T 2 Distributions In Doughsmentioning

confidence: 99%

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confidence: 99%

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Long‐Term Storage Effect in Frozen Dough by Spectroscopy and Microscopy

et al. 2003

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“…To investigate the influence of the different formulation components on the molecular mobility of the systems, transverse relaxation times (T 2 ) were determined by 1 H NMR after the application of a single 90°p ulse (FID method). According to several authors, this fast decaying T 2 was attributed to protons from solid polysaccharides and from water molecules that are strongly interacting with the solid matrix by hydrogen bonding (Kalichevsky & Blanshard, 1992;Rugraff et al, 1996;Ruan et al, 1999). To analyse the effect of the physical state of the material on the molecular mobility, T 2 relaxation times were evaluated at different temperatures (T) between 15 and 45°C, at all the RHs studied, and they were plotted as a function of the variable T)T g (Fig.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Spray‐drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics

Sosa

Zamora

Chirife

et al. 2011

Int J of Food Sci Tech

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The potential of the disaccharide trehalose as carrier for producing spray-dried citral was examined. Some physical and sensory characteristics of citral encapsulated in matrices containing either trehalose or sucrose and maltodextrin (MD) were analysed. They included water sorption, glass transition temperatures (T g ), nuclear magnetic resonance (NMR) relaxation and citral retention during spray-drying. The glassy state at room temperature (25°C) was maintained as far as 33% relative humidities (RH) for the spray-dried trehalose formulation and 43% RH for trehalose-MD; however, for sucrose-MD and for sucrose formulations, the glassy state was limited to RHs lower than 33% and 22%, respectively. Sensory evaluation and gas chromatographic analysis indicated that citral retention after spray-drying was similar for matrices containing either trehalose or sucrose. However, trehalose formulations had improved physical stability as compared to sucrose.

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