Evaluation of effects of adding different resistant starches on firmness and stickiness of dough by NMR during proofing

Low field nuclear magnetic resonance (NMR) was used to study the effects of different contents and types of resistant starch (RS) on dough quality. Inverse recovery (IR) sequence was used to acquire samples' NMR relaxation data during dough proofing. Firmness and stickiness were measured by a Texture Analyzer. An increasing trend of firmness and stickiness was observed as the content of resistant starch was increased in the dough. Data showed that the appropriate RS content in the dough was 5%(g/g). From magnetic resonance imaging (MRI), the moisture migration and distribution were quite uniform after 1-2 h during proofing process. This study showed the advantage of using NMR technology to monitor dough quality, and this method could be used for the development of dough-based products containing RS in food industry.