title: Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR.
abstract: The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using low resolution time domain nuclear magnetic resonance (TD-NMR). The proportion of flour is reduced in order to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out in order to gain insight on the processes occurring in biscuit baking. Proton populations were identified measuring spin-spin relaxation times (T2). The major change in the relaxation profiles upon incorporation of fibers corresponds to mobile water molecules, which appear to be related to dough spreading behavior and biscuit quality. Biscuit samples baked in a commercial oven were studied by two dimensional spin-lattice/spin-spin (T1-T2) relaxation maps. The T1/T2 ratio is used as an indicator of the population mobility, where changes in the mobility of water in contact with flour components as starch, proteins and pentosans are observed.
authors: FaMAF-Universidad Nacional de Córdoba (UNC), IFEG-CONICET, X5016LAE Córdoba, Argentina.
authors: M R
authors: MR
authors: Serial
authors: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET-UNC, Argentina.
authors: M S
authors: MS
authors: Blanco Canalis
authors: FaMAF-Universidad Nacional de Córdoba (UNC), IFEG-CONICET, X5016LAE Córdoba, Argentina.
authors: M
authors: M
authors: Carpinella
authors: FaMAF-Universidad Nacional de Córdoba (UNC), IFEG-CONICET, X5016LAE Córdoba, Argentina.
authors: M C
authors: MC
authors: Valentinuzzi
authors: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET-UNC, Argentina; Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Argentina.
authors: A E
authors: AE
authors: León
authors: Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET-UNC, Argentina; Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Argentina. Electronic address: pribotta@agro.unc.edu.ar.
authors: P D
authors: PD
authors: Ribotta
authors: FaMAF-Universidad Nacional de Córdoba (UNC), IFEG-CONICET, X5016LAE Córdoba, Argentina.
authors: R H
authors: RH
authors: Acosta
mesh_terms: D018554:Avena / Q000737:chemistry; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005524:Food Technology; D007444:Inulin / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D011522:Protons; D013213:Starch / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D011522:Protons; D014867:Water; D013213:Starch; D007444:Inulin
keywords: Biscuit dough; Dietary fibers; Low resolution proton nuclear magnetic resonance; T(1)–T(2) correlation maps