Abstract
The mobility of the lipids contained in glassy bread was studied with low resolution1H-NMR to measure their relaxation times (T1and T2) and their translational diffusion coefficient (D), as a function of temperature and water content. The mobility of lipids detected with this method is independent of the water content of the samples. The behaviour of lipids in bread is observed to be comparable to that of lipids in bulk fat in the same temperature range. D measured for lipids is much higher than the values for water soluble solutes in glasses as provided by the literature. It was concluded that the lipids were distributed in globules which are dispersed in the glassy bread matrix and within which they diffuse.
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