Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR

M.R. SERIAL; M.S. BLANCO CANALIS; M. CARPINELLA; M.C. VALENTINUZZI; A.E. LEÓN; P.D. RIBOTTA; R. H. ACOSTA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 192 p. 950 - 957

0308-8146

The effect of fiber addition on the distribution and mobility of protons in biscuits is studied by using lowresolution time domain nuclear magnetic resonance (TD-NMR). The proportion of flour is reduced inorder to incorporate inulin and oat fiber. NMR temperature dependent experiments are carried out inorder to gain insight on the processes occurring in biscuit baking. Proton populations were identifiedmeasuring spin?spin relaxation times (T2). The major change in the relaxation profiles upon incorporationof fibers corresponds to mobile water molecules, which appear to be related to dough spreadingbehavior and biscuit quality. Biscuit samples baked in a commercial oven were studied by twodimensional spin?lattice/spin?spin (T1?T2) relaxation maps. The T1/T2 ratio is used as an indicator ofthe population mobility, where changes in the mobility of water in contact with flour components asstarch, proteins and pentosans are observed.