Time domain proton nuclear magnetic resonance (TD 1H NMR) was applied in a temperature-controlled mode to in situ study the timing and extent of starch transitions and water redistribution during bread making. Changes in proton population areas during initial baking (≤ 60 °C) were attributed to water absorption by starch and some initial amylose leaching. During subsequent heating (60-90 °C), proton population areas changed because of amylopectin crystal melting and amylose leaching. Granule swelling and amylose leaching increased the system's viscosity and thereby decreased the proton mobility. After crumb setting at about 65 °C, proton mobility increased with a temperature dependence according to Arrhenius' law. During cooling, amylose crystallization increased the portion of rigid protons and decreased the gel network's proton mobility. The uniqueness of this study is that differential scanning calorimetry, colorimetric and gravimetric analyses underpinned NMR data interpretation and the usefulness of the online method to study molecular dynamics during bread making.

中文翻译：

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用温度控制的时域1H NMR监测面包制作过程中淀粉和水的分子动力学。

在温度控制模式下应用时域质子核磁共振（TD 1H NMR）原位研究面包制作过程中淀粉转变和水分重新分布的时间和程度。初始烘焙（≤60°C）期间质子种群面积的变化归因于淀粉的吸水率和一些初始的直链淀粉浸出。在随后的加热（60-90°C）中，由于支链淀粉晶体的熔化和直链淀粉的浸出，质子的聚集面积发生了变化。颗粒溶胀和直链淀粉浸出增加了系统的粘度，从而降低了质子的迁移率。根据阿伦尼乌斯定律，在约65°C的碎屑凝固后，质子迁移率随温度的升高而增加。在冷却过程中，直链淀粉的结晶增加了刚性质子的比例，并减少了凝胶网络 质子的流动性。这项研究的独特之处在于差示扫描量热法，比色法和重量分析法是NMR数据解释的基础，也是研究面包制作过程中分子动力学的在线方法的有用性。