1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour

@inproceedings{Lu20131HNM,
  title={1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour},
  author={Zhanhui Lu and Koushik Seetharaman},
  year={2013}
}
ABSTRACT This study used 1H nuclear magnetic resonance (NMR) spin-spin relaxation time (T2) and differential scanning calorimetric (DSC) measurements of unfreezable water content (UFW), to assess water behavior in freshly prepared (25°C), refrigerator-stored (4°C, one day), or freezer-stored (–35°C, one day) doughs containing 5, 10, or 30% whole grain, air-classified β-glucan-diminished, and air-classified β-glucan-enriched (BGB-E) barley flours. Three populations of water were detected by NMR… CONTINUE READING