MOBILITY OF LIPIDS IN LOW MOISTURE BREAD AS STUDIED BY NMR

The mobility of the lipids contained in glassy bread was studied with low resolution H-1-NMR to measure their relaxation times (T-1 and T-2) and their translational diffusion coefficient (D), as a function of t emperature and water content. The mobility of lipids detected with thi s method is independent of the water content of the samples. The behav iour of lipids in bread is observed to be comparable to that of lipids in bulk fat in the same temperature range. D measured for lipids is m uch higher than the values for water soluble solutes in glasses as pro vided by the literature. It was concluded that the lipids were distrib uted in globules which are dispersed in the glassy bread matrix and wi thin which they diffuse. (C) 1998 Academic Press.