Magic-Angle 13C NMR Analysis of Hard Wheat Flour and Dough
Samples of hard wheat flour and dough are analyzed by magic-angle spinning 13C NMR spectroscopy. Cross-polarization magic-angle spinning (CPMAS) 13C NMR spectra of the dry flour allow its starch and protein content to be accurately measured. These two components are phase-separated. Spectra of hydrated hard wheat doughs are collected under both CPMAS and single-pulse carbon with low-power 1H decoupling conditions. The former report on the macromolecular components of the dough, while the latter reveal small molecules which are solubilized by the water. Results of the present study are interpreted as indicating that the protein is largely unaffected by the added water and remains phased-separated from the starch, while water causes significant changes in polymer dynamics of the starch component.
KeywordsNuclear Magnetic Resonance Nuclear Magnetic Resonance Spectroscopy Nuclear Magnetic Resonance Study Hard Wheat Starch Component
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