Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

Rondeau-Mouro, Corinne; Cambert, Mireille; Kovrlija, R.; Musse, Maja; Lucas, T.; Mariette, François

doi:10.1007/s11947-014-1445-0

Cited by 61 publications

(68 citation statements)

References 38 publications

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“…Values followed by the same number in the column are not significantly different (p > 0.05) of protons in the amorphous regions of starch granules. The values of T2 showed no significant differences and remained relatively constant between 20 and 50°C for all components because of compensating mechanisms such as water sorption and amylose leaching (Rondeau-Mouro et al 2015).…”

Section: Changes At the Molecular Scalementioning

confidence: 91%

“…A final measurement was recorded after cooling the sample at 20°C (after a waiting time of 15 min). The NMR tube preparation (in triplicate or quadruplicate) and the signal fitting were performed using the methods developed in (Rondeau-Mouro et al 2015).…”

Section: Nmr Measurementsmentioning

confidence: 99%

“…Based on previous work on model systems (Rondeau-Mouro et al 2015), the component (1) around 19 μs represented non-exchangeable CH protons mainly from amylopectin crystallites and also from more or less structured amylose. The component (2) relaxing at 50-60 μs was characteristic of non-exchangeable protons of amorphous starch (mainly amylose) and from gluten chains with few contacts with water.…”

Section: Changes At the Molecular Scalementioning

confidence: 99%

“…The component (2) relaxing at 50-60 μs was characteristic of non-exchangeable protons of amorphous starch (mainly amylose) and from gluten chains with few contacts with water. Water in exchange with labile protons (OH−, NH−, SH−) from starch (mainly, water in granules) and gluten gave the third component (3) with a short T2 value around 2 ms, while water in exchange with gluten in the outside of sheets and with amylose and pentosans in extra-granule spaces of granules is more mobile and was then assigned to the fourth component (4) which relaxed at 9-10 ms. Additionally, to these four components found in starch-based model systems, dough was characterized by a fifth signal component with T2 around 25 ms (5), supposed to represent a second fraction of extra-granule water in slow diffusional exchange with the water layer at the surface of granules and of gluten sheets (Rondeau-Mouro et al 2015).…”

Section: Changes At the Molecular Scalementioning

confidence: 99%

“…In dough, the use of TD-NMR aimed at investigating the evolution of the biopolymer structure (mainly starch and gluten) between unbaked and baked, yet cooled samples (Bosmans et al 2012;Doona and Baik 2007;Engelsen et al 2001;Wang et al 2004) or stored bread samples, in relation to starch retrogradation (Bosmans et al 2013a;Chen et al 1997;Curti et al 2011;Wynnejones and Blanshard 1986). Very recently, NMR measurements have been performed during bread baking, showing that the changes with temperature of each NMR signal component (T2 value and the associated relative intensity) allowed to monitor separately the starch reversible swelling and gelatinization processes (Rondeau-Mouro et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

Pojić¹,

Musse²,

Rondeau³

et al. 2016

Food Bioprocess Technol

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In order to determine the relationship between molecular structure of wheat bread dough, its mechanical properties, total and local bread expansion during baking and final bread quality, different methods (rheological, nuclear magnetic resonance, magnetic resonance imaging and general bread characterisation) were employed. The study was extended on wheat dough with starch modified by octenyl succinic anhydride (OSA) in order to generalise the results. The interest of investigating multi-scale changes occurring in dough at different phases of baking process by considering overall results was demonstrated. It was found that OSA starch improved the baking performance during the first phase of baking. This feature was due to a higher absorption of water by OSA starch granules occurring at temperatures below that of starch gelatinization, as confirmed by NMR, and consecutive higher resistance to deformation for OSA dough in this temperature range (20-60°C). This was explained by a delayed collapse of cell walls in the bottom of the OSA dough. In the second phase of baking (60-80°C), the mechanism of shrinkage reduced the volume gained by OSA dough during the first phase of baking due to higher rigidity of OSA dough and its higher resistance to deformation. MRI monitoring of the inflation during baking made it possible to distinguish the qualities and defaults coming from the addition of OSA starch as well as to suggest the possible mechanisms at the origin of such dough behaviour.

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Section: Changes At the Molecular Scalementioning

confidence: 91%

Section: Nmr Measurementsmentioning

confidence: 99%

Section: Changes At the Molecular Scalementioning

confidence: 99%

Section: Changes At the Molecular Scalementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

Pojić¹,

Musse²,

Rondeau³

et al. 2016

Food Bioprocess Technol

View full text Add to dashboard Cite

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Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR

Rondeau-Mouro¹,

Godfrin²,

Cambert³

et al. 2019

Magnetic Reson in Chemistry

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This research aimed to study the effects of using a partial vacuum for bread baking on macromolecules and water distribution in gluten‐free bread. Bread baking under partial vacuum results in greater oven rise and a larger gas fraction in the crumb. Because water's boiling point decreases under reduced pressure, it was expected that its distribution within the dough and its interactions with the others dough's constituents (mainly starch) would differ from those in bread baked under atmospheric pressure. Time‐domain nuclear magnetic resonance was used, as it has the rare capacity to quantify both gelatinization and retrogradation of starch. Complementary rheological measurements made it possible to show that crumb Young's modulus was mostly influenced by the gas fraction whereas there was little change in starch gelatinization and retrogradation when dough was baked under partial vacuum. When insufficiently hydrated (48%), the volume of breads was practically the same whatever the baking process. Meanwhile, the nuclear magnetic resonance results suggested that amylose short‐term crystallization (on cooling) is dependent on water content. In addition, crumb Young's modulus during storage at room temperature correlated with an increase in free induction decay signal intensity.

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Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

Poulsen

Clausen²,

Gregersen

et al. 2019

Magnetic Reson in Chemistry

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Bone‐derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone‐derived beef stocks (57% Dry matter (DM)). Visual inspection and rheological analyses showed that during increasing heat exposure, the gel strength as well as viscosity of the concentrated stocks decreased incrementally and significantly (P > 0.001). Nuclear magnetic resonance (NMR) relaxation measurements conducted on the beef stocks also revealed strong effects of heat exposure on the transverse (T2) relaxation time, which increased incrementally and significantly (P > 0.001) with longer heat exposure. Thus, the present study demonstrated that heat‐induced changes in rheological properties of bone‐derived beef stocks can be ascribed to changes in intrinsic water–protein interactions and water attributes as a result of heat‐induced protein modifications. In conclusion, the study proves that NMR relaxometry is a valuable tool for monitoring changes in intrinsic water mobility that are manifested in modified functional attributes of concentrated beef stocks.

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Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

Cited by 61 publications

References 38 publications

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR

Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks

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