To study the kinetics of the bread baking process, transverse relaxation (T
-2) of protons was measured during a baking process performed inside the ma
gnet of a pulsed low field H-1 nuclear magnetic resonance (NMR) instrument.
Experimental NMR relaxation data were analysed both by chemometric data an
alysis and by multi-exponential curve-fitting. Throughout the entire baking
process from dough to bread three T-2-components were determined. During t
he NMR-baking process significant shifts were observed in the characteristi
c time constants at c. 55 degreesC (gelatinisation of starch) and at c .85
degreesC.
In a second experiment staring of white bread crumb aged 0-8 days was inves
tigated by texture analysis and NMR relaxation. High correlations (r > 0.9)
between texture parameters and NMR relaxation data of bread crumb were fou
nd by partial least squares regression (PLSR) models. Firmness and elastici
ty as measured by a Texture Analyser were predicted with an estimated error
(RMSECV) of 150 (range 200-2200) and 0.032 (range 0.4-0.7), respectively.
Future texture of the bread samples was also predictable by use of NMR rela
xation data from the early storage period (day 0 to day 3). (C) 2001 Academ
ic Press.