Water mobility and microstructure of gluten network during dough mixing using TD NMR

• Published in: Food chemistry Vol. 409; p. 135329
• Main Authors: Dufour, Maude, Foucat, Loïc, Hugon, Florence, Dugué, Aurore, Chiron, Hubert, Della Valle, Guy, Kansou, Kamal, Saulnier, Luc
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2023; Elsevier
• Subjects: Bread - analysis; Chemical Phenomena; Classification tree; Flour; Flour - analysis; Food engineering; Glutens - chemistry; Hydration state; Life Sciences; Magnetic Resonance Spectroscopy; Triticum - chemistry; Water; Water-gluten interactions; Wheat; STf; P2i; H; P(t); T2i; Flour; HS; L; Hydration state; AGT; t(Pmax); Water-gluten interactions; p; Pmax; MC; W; UCD; HC; IE; Wheat; Classification tree; AXT; LWi

[Display omitted] •Water mobility distribution in dough changed with mixing conditions.•Four patterns of water distribution were defined as hydration states.•Hydration states were discriminated by the most mobile water pools.•Changes in hydration states were related to gluten network development. Th...