Using the low-field NMR to study the formation of gluten network structure of kelp dough

We studied the effect of the addition of kelp thick liquid, the speed and time of kneading dough on the formation of gluten network structure of kelp dough by using the low-field nuclear magnetic resonance (NMR) and its imaging technology combined with environment scanning electron microscope (ESEM). By using the relaxation time T₂₁ and proton density M₂₁ as the main index, the process of kneading dough was optimized. The optimum conditions for the process of kneading dough were as follows: the desired ratio of the mass of kelp thick liquid and flour was in 1:2, the speed of kneading dough was 190 r/min and the time of kneading dough was 18 min. This study gives us a further insight into how kneading dough effects the formation of gluten network structure of kelp dough.