NMR Study on the Water Mobility of Steamed Bread

doi:10.7506/spkx1002-6630-200913034

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13 ): 143-146.doi: 10.7506/spkx1002-6630-200913034

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NMR Study on the Water Mobility of Steamed Bread

HE Cheng-yun1，LIN Xiang-yang2,*，ZHANG Yuan1

1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China；
2. College of Biological Science and Technology, Fuzhou University, Fuzhou 350002, China

Received:2009-04-27 Online:2009-07-01 Published:2010-12-29
Contact: LIN Xiang-yang

Abstract

Abstract:

Water plays an important role in the quality, taste and rheological characteristics of steamed bread. In the present study, the migration of water in the storage process of stemed bread was investigated at the molecular level by nuclear magnetic resonance (NMR) and texture profile analysis (TPA) methods. The significant correlation (p < 0.01) was found between the hardness of steamed bread and the NMR parameters. It was implied that the hardness index of steamed bread is closely related with its water existing state during storage, and the migration of water is the important reason causing the aging of steamed bread. Furthermore, the aging speed of the core of steamed bread lags to that of the surface.

Key words: nuclear magnetic resonance (NMR), texture profile analysis (TPA), steamed bread, water mobility

CLC Number:

TS236

HE Cheng-yun1，LIN Xiang-yang2,*，ZHANG Yuan1. NMR Study on the Water Mobility of Steamed Bread[J]. FOOD SCIENCE, 2009, 30(13 ): 143-146 https://doi.org/10.7506/spkx1002-6630-200913034

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NMR Study on the Water Mobility of Steamed Bread

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