Abstract:  This study was to understand the kinetics of bread staling using the newly developed NMR state diagram concept. The NMR state diagram from which could measure the Tg value, in this experiment different formation bread had varied values which had distributed between -17℃ and -19℃, this means no distinct result with three different formation bread. The effects of soy protein, soy dietary fibers and gelatinized starch on the NMR state diagram parameters were evaluated in this study. It was found that soy protein, and gelatinized starch lowered the T2, KBT and resulting in a more stable systems. Soy dietary fibers was found to lower the KBT and KPT but increased T2 level, suggesting that soy dietary fibers are good for increase the overall water mobility of the system, making it less stable.

Key words: NMR state diagram, different formation, bread products, Tg, KBT, KPT