VTMR20-010V-T(Study on Moisture Content of Fermented Dough) Nuclear Magnetic Resonance Variable Temperature Analysis SystemIt can be used to study the moisture state and migration of fermented dough, and the spin spin relaxation time T2 value can reflect the movement of water in the fermented dough system.

(Study on moisture content of fermented dough) Basic parameters of nuclear magnetic resonance temperature analysis system:

1. Magnet type: permanent magnet; Magnetic field strength: 0.5 ± 0.05T;
2. Effective detection range of the sample: Ø 8.5mm × H20mm;
3. Sample temperature control range: from room temperature to 130 ℃ (standard)
4. High end variable temperature module: from room temperature to 200 ℃ (optional);
5. Imaging function (optional);

(Study on moisture content of fermented dough) Performance characteristics of nuclear magnetic resonance temperature analysis system:
1. Complete the test in 2 minutes with high sensitivity;
2. Online, non-destructive, and fast technology;
3. No reagents required, experiments can be repeated;
4. Suitable for analysis of food, agricultural products, rubber, elastomers, and inorganic materials;

Application case of nuclear magnetic resonance temperature analysis system for studying the moisture content of fermented dough:

Wheat bran phenolic xylanMoisture characteristics of fermented doughThe process of dough formation is influenced by the hydration of flour particles to form a uniformly stable system with viscoelasticity.

utilizeNuclear magnetic resonance temperature analysis systemThe CPMG pulse sequence samples the fermented dough and fits the spin spin relaxation times T21, T22, and T23 (T21<T22<T23), while obtaining their corresponding proton densities A21, A22, and A23.

T21 represents deep bound water, which is the relaxation time of the connection between water and proteins.
T22 represents semi bound water, which is the relaxation time of the connection between water, starch, and xylan.
T23 represents free water, which is the relaxation time for the distribution and exchange between water, proteins, and starch.
The smaller T2, the tighter the water binding and the better the dough's water holding capacity. Proton density is an important indicator for determining the moisture state in dough, which is directly proportional to the amount of water protons.

The addition of wheat bran phenolic xylan reduces the relaxation time T22 of fermented dough, promotes the formation of dough network structure, and increases the content of semi bound water and free water. When the addition amount is 0.5%, the semi bound water content of fermented dough is high. The relaxation times T22 and T23 of low molecular weight are smaller, and the bound water content is higher.

[Reference: Wang Xiaoxi, Fan Ling... The effect of wheat bran phenolic xylan on the characteristics of fermented dough and the quality of Mantou, 2015]