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1 H HR‐MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy
Author(s) -
Brescia Maria A,
Sgaramella Angela,
Ghelli Stefano,
Sacco Antonio
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1561
Subject(s) - magic angle spinning , wheat flour , mass spectrometry , chemistry , high resolution , qualitative analysis , isotope , food science , isotope analysis , low resolution , wood flour , nuclear magnetic resonance spectroscopy , analytical chemistry (journal) , chromatography , physics , biology , botany , stereochemistry , geography , archaeology , qualitative research , social science , quantum mechanics , sociology , ecology
Recent successful applications of proton high resolution magic angle spinning nuclear magnetic resonance ( 1 H HR‐MAS NMR) and isotope ratio mass spectrometry (IRMS) in food science have prompted the authors to use these new techniques to analyse bread and flour samples produced in southern Italy. The aim of this work was to find qualitative and quantitative information that could be exploited to characterise bread and flour samples. The analysis was carried out on tender and durum wheat flours and the breads obtained from them. Compositional differences among the samples were observed. Isotopic parameters revealed differences between the flour types. Copyright © 2003 Society of Chemical Industry