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Nuclear magnetic resonance studies of water mobility in bread during storage.

Author(s) : CHEN P. L., LONG Z., RUAN R., LABUZA T. P.

Type of article: Article

Summary

The changes in crumb firmness, and proton intensity of the three categories of water in the crumb were monitored during storage at 5 and 22 deg C. It was found that several nuclear magnetic resonance parameters correlated with the firming process in the bread crumb, and could be related to macroscopic and microscopic migration of water during staling.

Details

  • Original title: Nuclear magnetic resonance studies of water mobility in bread during storage.
  • Record ID : 1998-1131
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 2
  • Publication date: 1997

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