基于低场核磁和差示量热扫描的面条面团水分状态研究

为了解低水分面条面团中水分的存在状态,明确真空度及和面时间对水分状态的影响,该研究以3个小麦品种（济麦20、宁春4号、济麦22）磨制的面粉为材料,采用真空和面制作低水分面条面团（含水率35%）,采用低场核磁共振技术（LF-NMR,low-field nuclear magnetic resonance）和差示量热扫描（DSC,differential scanning calorimetry）2种技术,测定不同真空度（0、0.06、0.09 MPa）和搅拌时间（4、8、12 min）下面团中水分的形态和分布,并进一步分析2种技术测定水分形态结果的相关性。结果表明,在低水分面条面团中,水分主要以弱结合水形态存在。不同品种的小麦粉面团的水分形态及分布存在差异,强筋小麦粉（济麦20）制作面团的水分自由度较低。真空和面（0.06 MPa）可以促进水分与面筋蛋白的相互作用,降低面团中水分子流动性,促进水分结构化;而非真空或过高真空度均会导致面团中水分自由度增加。济麦20、济麦22小麦粉和面时间为8 min时,面团水分流动性较低;而宁春4号小麦粉面团在4 min时,水分自由度较低;继续搅拌,深层结合水减少、弱结合水增多。LF-NMR和DSC测得面团水分状态的结果具有一致性。LF-NMR测得的弱结合水峰面积百分比与DSC测得的可冻结水百分比具有相同的变化趋势（r=0.695）,且深层结合水峰面积百分比与非冻结水百分比具有相同的变化趋势（r=0.564）。研究结果为认识制面过程中水分的作用,优化和面工艺和调整产品特性提供参考。     

小麦粉面团形成过程水分状态及其比例变化

为揭示小麦粉面团形成过程水分状态和比例、面团结构的变化,以及这种变化与粉质仪和拉伸仪表征的质量特性之间的关系;认识面团形成过程表征筋力强弱的物质基础和变化机理。选用中筋(宁春4号)和强筋(师栾02-1)小麦品种为试验材料,利用低场核磁共振技术测定粉质仪和面过程、拉伸仪醒发拉伸过程不同时间点面团水分状态和比例的变化;利用红外显微成像技术分析面团形成过程不同取样点蛋白质和淀粉的分布及结构变化。结果表明,面粉原料中主要为弱结合水。面粉在粉质仪加水搅拌形成面团后,水分状态和比例发生显著变化,面团中的水可以分为强结合水(T_(21))、弱结合水(T_(22))和自由水(T_(23))。面团搅拌形成过程中,中筋小麦品种宁春4号面团中的强结合水比例显著降低;师栾02-1的强结合水的弛豫时间在和面终点消失,弱结合水的弛豫时间显著延长,而自由水的比例显著增加(P0.05)。强筋小麦粉强结合水的保持时间较长。拉伸过程加盐和不加盐对同一取样点、同一种水分状态之间的水分弛豫时间和比例无显著影响;宁春4号自由水的弛豫时间在加盐和不加盐处理时都显著缩短(P0.05)。湿面筋含量高、筋力较强面团的蛋白质网络结构致密。粉质仪和面过程强结合水和弱结合水弛豫时间和比例的变化,与面筋含量和强度有关。该结论可为面制品加工过程和面工艺选择与优化等方面提供一定的理论参考。     

NMR转折点温度对食品储存过程中Maillard反应速率影响

采用核磁共振(NMR)技术对以葡萄糖、海藻糖、蔗糖、赖氨酸构成的模型食品进行磁共振实验,绘制体系NMR状态图并计算转折点温度,同时在不同温度下进行储藏实验,考察体系中葡萄糖的变化,评估不同储藏温度下的Maillard反应速率.结果表明:模型食品体系含水量不同、非反应组分含量不同,其NMR转折点温度有所不同.低水分含量的体系具有相对高的NMR转折点温度.即使在相同的储藏温度下,含水量相同而非反应组分含量不同的情况下,体系的Maillard反应速率也有所不同.储藏温度处于体系的NMR转折点之下时,体系的Maillard反应速率明显要比在NMR转折点温度之上要慢.由此,可以通过改变食品的配方、含水量等改变体系的NMR转折点温度,可以有效地延长食品的货架期.因此,核磁共振状态图对于评估最佳的储藏温度,以及通过配方设计来延长食品的货价期具有指导意义.     

Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives

Certain food additives commonly used in flour products also have a plasticization effect on product shelf life regarding retrogradation. Sucrose, sorbitol, glycerol, citric acid, and acetic acid at 25, 25, 25, 0.5, and 0.5%, respectively, were added to two different starch gel systems: slurry (high‐amylose rice flour gel) and dough (waxy rice flour dough). All plasticizers increased gelatinization temperature, decreased enthalpy (ΔH), and promoted a more homogeneous system. Sucrose had the greatest effect on gelatinization increase. Rice dough was more susceptible to plasticizers, resulting in higher moisture content and a more amorphous structure. Retrogradation was highly positively correlated with amylose content, moisture retention, ratio of protons of water/starch, and previous occurrence of retrogradation. Moisture retention was increased in plasticizer‐added samples, especially waxy rice dough. Over a longer storage period, sucrose and sorbitol showed an antiplasticization effect in waxy rice flour dough, but glycerol and acid caused higher retrogradation in high‐amylose rice flour gel.     

利用低场核磁共振及其成像技术分析水稻浸种过程水分传递

为研究水稻种子浸种过程中内部水分流动情况,可视化内部水分传递过程,利用低场核磁共振及其成像技术,监测沈农9816号、七山占及秀子糯3个品种水稻种子48 h浸种过程。每6 h时间间隔利用自旋回波（spin echo,SE）脉冲序列获取样品的质子密度加权像,利用硬脉冲自旋回波（carr-purcell-meiboomgill sequence,CPMG）序列获取样品的横向弛豫时间T2反演谱,从而分析浸种过程对水稻种子内部水分分布的影响。试验结果表明：核磁共振是一种有效的水分检测技术,可以实现浸种过程中种子内部水分的快速、准确、无损的检测。利用水稻种子的质子密度加权像,能够直观检测到种子内部水分分布情况,动态的监测到种子内部水分流动过程,分析发现水分最初是从胚进入种子内部,继而通过种皮的渗透,最后到达胚乳部分。根据T2反演谱信号幅值计算得到的水稻种子吸水率,发现3个品种在相同浸种时间的各个监测点均反映出秀子糯吸水率最高,沈农9816号吸水率最低,试验结果验证了支链淀粉的吸水性优于直链淀粉。研究结果可以为水稻种子浸种过程中水分传递的理论模型构建提供数据支持。     

The Rheo Extrusion Meter,a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications

The Rheo Extrusion Meter (REM) measures the time for vertical upward extrusion of wheat flour dough (subsequently referred to as extrusion time, ET) as a measure of its consistency. ET evidently increases with dough consistency. ETs are highly reproducible and sensitive to differences in dough moisture content. A single REM analysis takes 20 min, and the measured ET can be converted into the correct baking absorption at a given temperature. The heights of the extruded dough pieces are negatively correlated with straight‐dough bread loaf specific volume, both when comparing different flour samples and when adjusting moisture content of dough prepared from a given flour sample. The REM also allows determination of the consistency of complex wheat flour based systems and the impact of vital wheat gluten or ascorbic acid thereupon. Furthermore, in contrast to the farinograph, it detects the impact of endoxylanases hydrolyzing water‐extractable arabinoxylan on dough consistency.     

小麦面条和面过程不同阶段面絮的划分与自动识别

和面是小麦面条加工过程中重要的一道工序,主要依据人工经验判断和面终点,缺少基于客观分析的自动化评价方法。为了实现和面过程的自动化,该研究依据小麦面条和面过程中面絮颗粒宏观状态,通过面絮状态图像的数据分析,并且从面条质构、水分状态及分布、蛋白质分子特性及微观结构揭示和面阶段划分的依据。结果表明,和面过程可以划分为初始面粉（阶段1）、润湿黏连（阶段2）、聚集成形（阶段3）、破裂分散（阶段4）和稳定平衡（阶段5）5个阶段,阶段5占和面总时间的50%左右;从阶段2到稳定平衡阶段初期（阶段5-1）,面片的硬度、弹性和咀嚼性逐渐增加并达到最大,在稳定平衡阶段中后期（阶段5-2、5-3）,面片硬度等指标数值下降;低场核磁共振与核磁共振成像分析结果表明,阶段2的水分自由度高,和面过程加速了水分在固、液、气三相之间的交换,并在阶段5达到稳定;所有和面阶段中氢键、离子键的强度明显低于疏水相互作用的强度,游离巯基含量在阶段5-2、5-3逐渐降低至稳定,二硫键含量在此阶段逐渐增多并保持稳定,蛋白质实现充分交联,决定了面条微观结构和宏观状态。构建基于深度学习的Transfer-ResNet50网络模型,实现和面阶段面絮图像的自动识别,模型识别准确率达98.5%,具有良好的可靠性,可以实现和面终点的自动判断。综上所述,面絮宏观颗粒状态可以作为和面过程划分的可靠依据,深度学习也为小麦面条和面过程自动控制提供新的思路。     

Water‐Barrier Property of Starch Films Investigated by Magnetic Resonance Imaging

Water‐barrier property of a starch film was investigated using a magnetic resonance imaging (MRI) technique with a two‐gelatin gel model system. A film was placed between two gels, which contained different amounts of sorbitol leading to high water activity (H‐gel) and low water activity (L‐gel) gels. The assembled model systems were used to investigate the changes of water status of gels during storage. A multislice‐multiecho pulse sequence was applied to acquire a series of transverse relaxation decay images, then spin‐spin relaxation time (T₂) of water protons of gelatin gels was calculated. The water migration from H‐gel to L‐gel and water redistribution within the gel during storage was evaluated based on the results of T₂ maps and T₂ profiles. The water transference rate was significantly influenced by the types of film used to separate the gels. The starch‐beeswax composite film had better water barrier ability than the starch fim. The combination of two‐gelatin gel model system and MRI techniques allowed the evaluation of the water‐barrier property of edible film prepared from biopolymers and also gave an insight into the physical structural change and chemical environmental conditions of gels due to water migration.     

Stress Relaxation and Oscillatory Tests to Distinguish Between Doughs Prepared from Wheat Flours of Different Varietal Origin

The relaxation properties of flour-water-salt doughs prepared from four different flour types (weak, medium, strong, and extra strong) at different water absorption levels from 58 to 66% with protein contents of 10.0, 10.9, 13.2, and 11.8%, respectively, were studied by imposing varying strain amplitudes of 0.1–29%. Oscillatory tests in the linear viscoelastic region of the 66% absorption strong and weak dough cannot distinguish between the two types of dough. The inability to differentiate between dough types also applied to oscillatory tests on 58% absorption weak and 66% absorption strong doughs. However, the relaxation modulus of dough (extending over time) behaved quite distinctively at high strains, where dough samples experience large deformations. At strain amplitudes of ≤0.1% (i.e., in the linear viscoelastic region), different dough types behaved similarly. Likewise, the relaxation modulus completely relaxed at sufficiently long times. The magnitude of the modulus at intermediate- and high-strain amplitudes were in the order: extra strong > strong > medium > weak, indicating a higher level of elasticity in the extra strong dough samples despite its lower protein content. The relaxation times spectrum of the weak flour, extracted from the relaxation modulus data, reveals a broad relaxation process. The stress relaxation data are very reproducible at high-strain amplitudes (≈1–15% for up to 3 × 10³ sec). This work demonstrated, for the first time, the consistency in oscillatory and relaxation measurements for dough. It also clearly showed that linear viscoelastic data, although important in the characterization of time scales in dough, are largely irrelevant in differentiating between dough types. Furthermore, without proper care, a false steady-state behavior can be obtained with standard viscometric measurements due to slippage at the dough-plate interface.     

Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs

The effect of added fat content on the rheological properties of wheat flour doughs was determined for three different added fat contents (2.5, 5.0, and 7.5%) at 25°C using dynamic mechanical analysis (DMA) and stress relaxation (SR) tests. Frequency sweeps indicated that added fat had a plasticizing effect on G′ and G″ in the rubbery region. SR results were parameterized using a Maxwell model and a Williams-Watts (WW) model. The WW model indicated that each dough could be characterized by just two major relaxation modes, while four elements were needed for the Maxwell model. The average relaxation time for the shorter process was <1 sec and was not affected by added fat. However, the average relaxation time for the longer WW process actually increased from 107 to 261 sec with added fat up to 5%, and then decreased again. Taken together, these results suggest that added fat actually delayed the onset of viscous flow, while simultaneously attenuating the short-time elastic properties of the gluten fraction of the dough. Furthermore, rheological testing over a wide time (frequency) scale was needed to observe the effect of added fat on both the short-time elastic and longer-time viscous behavior of these doughs.     

Role of Water in Pretzel Dough Development and Final Product Quality

The relationship between flour quality or processing conditions and pretzel quality has not been extensively investigated. The objective of this study was to elucidate the role of water in pretzel dough development and the consequent impact on pretzel integrity. Control pretzel and pretzels made with lower or higher levels of added water in the dough were produced under standard processing conditions at Reading Bakery Systems' pilot plant in Robesonia, PA. Dough samples were evaluated for their appearance, moisture content, and extensibility and were viewed under a microscope to evaluate the gluten network. Pretzels before and after the kiln were evaluated for moisture content, pasting properties, and hardness and were viewed under a microscope to evaluate the extent of starch gelatinization. The structural and functional attributes of dough and pretzels were significantly different for the three treatments. The degrees of gluten development during mixing and starch gelatinization during baking were influenced by the levels of water added and consequently influenced pretzel quality. Pretzels made using low‐water treatment were brittle due to a lack of gluten development in the dough and inadequate starch gelatinization during baking, while pretzels made using high water treatment were unacceptable due to extensive gelatinization and retrogradation of starch. Pretzel quality therefore appeared to be a function of appropriate gluten development and starch gelatinization in the product.     

Characterization of Dynamic Viscoelastic Behavior of Wheat Flour Doughs at Different Moisture Contents

Three different flours were examined to study the influence of moisture content on the dynamic viscoelastic behavior of wheat flour dough. Doughs with moisture contents varying from 43 to 58% were submitted to dynamic testing using a mechanical spectrometer operating in frequency sweep mode, obtaining information about rheological response in the linear viscoelastic range. To characterize the influence of moisture content on the dynamic viscoelastic behavior of wheat flour dough, some hypotheses regarding the functional role of the water molecules were verified by applying reduction procedures of the rheological curves. By shifting the rheological curves along the vertical axis, it was possible to verify that varying the moisture content of the doughs not only changed dynamic properties but also modified viscoelastic response. By applying a reduction procedure similar to that used to estimate the constants of the Williams, Landel, and Ferry equation, we demonstrated that not only did the viscoelastic response of doughs vary, but that water molecules interfere with the dynamic by which relaxation phenomena take place. Finally, we proved that the rheological behavior of flour dough is similar to that of concentrated polymer solutions, and that it can be characterized by using a double reduction procedure, shifting the rheological curves along the vertical and horizontal axes, and obtaining a master curve that can be considered inherently characteristic of viscoelastic behavior.     

基于核磁共振技术检测小麦植株水分分布和变化规律

为研究活体冬小麦植株水分的分布状况和连续变化过程,该研究利用核磁共振无损、非侵入的技术优势,分析了小麦各器官T2弛豫谱特征及其反映的代谢特性,分别推求出小麦叶片、茎秆和穗的信号幅值与被检测器官纯水含量以及鲜质量的回归函数关系,在此基础上建立了测量活体冬小麦植株各器官湿基含水率的检测方法。对活体植株各器官湿基含水率核磁共振检测方法的可靠性验证表明,由核磁共振法和烘干法测定的小麦叶片、茎秆和穗的湿基含水率均方根误差分别为：5.3%、3.5%、3.3%。然后将该检测方法用于监测同一株冬小麦各器官湿基含水率的长期变化和日变化过程,结果显示,乳熟期至成熟期,小麦各个器官的湿基含水率均逐渐减小,而叶片湿基含水率的日变化则呈现先减小后增大的趋势。乳熟期叶片的湿基含水率由8:00逐渐减少,且在14:00－16:00达到最低值后开始恢复,于20:00恢复至当日初始水平。成熟期叶片湿基含水率由8:00逐渐减少,但在20:00不能恢复至日内的初始水平。由于这套基于核磁共振技术的小麦湿基含水率检测方法能够对同一植株进行活体无损连续监测,因此该研究的结果能够更直接更准确地揭示冬小麦植株体内水分的连续变化规律和植株衰老过程,从而为研究冬小麦健康生长耗水规律和制定合理的灌溉制度提供理论基础。     

低场核磁共振分析聚乙二醇对萌发期水稻种子水分吸收的影响

为研究聚乙二醇(PEG,polyethylene glycol)处理下水稻种子萌发过程中内部水分分布和变化规律,进而揭示水稻耐旱性在水分吸收规律上的重要特征。应用低场核磁共振的T2弛豫谱和质子密度加权成像分析了PEG处理下水稻种子萌发过程中的水分变化,研究了利用蒸馏水(对照)和质量分数分别为10%、20%PEG6000处理对两个水稻品种旱9710、辽星1发芽指标的影响,以及对两个水稻品种萌发0、6、22、48、72 h吸水量的影响,确定单位质量核磁信号幅值与水稻种子湿基含水率的回归函数关系。发芽指标检测结果显示:旱9710耐旱性高于辽星1。质子密度加权成像结果显示:在水分吸收初期,水分子直接通过种子表面裂缝进入种子体内,胚乳中的淀粉粒等物质开始吸水膨胀,种子体积增大。24 h后,种子内营养物质向种胚流动。PEG处理下,水稻种子吸水量明显减少,发芽速度明显降低,且PEG质量分数越高,发芽速度越慢。基于核磁共振理论及T2弛豫谱的多组分特征,当反演频率为10 000时,水稻种子萌发过程中的水分分为束缚水与自由水两部分。T2弛豫谱结果表明:在蒸馏水和质量分数分别为10%、20%PEG处理下,种子湿基含水率和核磁信号幅值均逐渐增长。PEG处理下,核磁信号幅值增长相比对照处理显著降低(P0.05)。PEG处理抑制了两个水稻品种种子对水分的吸收,PEG质量分数越高,抑制作用越强。PEG处理24 h后,耐旱性强的水稻品种吸水率相比对照处理的降低幅度小于耐旱性弱的品种。回归分析表明,3种处理下,核磁信号幅值和湿基含水率具有一致的线性关系(R2=0.983),由回归方程可以求得水稻种子萌发过程中各状态水分的含量。试验为研究水稻种子萌发过程对干旱胁迫的反应机制,开发种子水分微观活体无损检测技术等方面的研究提供理论支持和数据参考。     

Evolution of fat crystal network microstructure followed by NMR

Model systems composed of tristearin in solid state and tricaprin in liquid state with different solid-fat content (SFC) and storage time have been investigated by relaxation NMR and NMR diffusometry. The T(2) relaxation of the tricaprin in the melt exhibited a bimodal distribution as previously observed. The SFC had a major effect on the T(2) relaxation. This effect was explained according to the fast diffusive exchange model in porous media. According to this model the changes in T(2) relaxation as a function of the SFC and storage time were explained by the decrease of the surface-to-volume ratio of the crystal induced by Ostwald ripening. The diffusion coefficient D of the tricaprin in the melt decreased for higher SFC. Since no significant variation of D was observed for different diffusion time, D reflected the long-range connectivity and the tortuosity was calculated. During storage the diffusion coefficient remained constant.     

Determining Wheat Dough Mixing Characteristics from Power Consumption Profile of a Conventional Mixer

A Hobart mixer with a pin‐type attachment was used to mix soft wheat flour dough. Power consumption profiles were measured continuously during mixing for 20 min using a current transducer and a data logging system. Experimental variables were quantity of flour (500, 1,000, and 1,500 g of dry wheat flour), water content (43, 45, and 47%, wb), and mixer speed setting (low, medium, and high). The power consumption profiles were evaluated by moving average and spectral analysis. Peaks in the power consumption profiles were located to determine the optimal mixing time. The optimal mixing times were then compared with storage and viscous moduli measured using a dynamic rheometer to assure the maximum strength of wheat dough at the optimal mixing time. Tolerance was determined using the signal amplitude and phase angle data from spectral analysis. Optimal mixing times of various doughs at medium speed ranged from 510 to 850 sec; low and high flour quantities required longer mixing times than medium quantity of flour. The optimal mixing time increased when the moisture content was lowered. Tolerance was affected by mixing speed and moisture content of flour     

积雪覆盖条件下土壤液态含水率空间分布

为了揭示季节性冻土区积雪覆盖条件下土壤垂直剖面各层次液态含水率序列的复杂性变化过程,基于(2013年11月-2014年4月)实测的田间数据,分析了裸地、自然降雪、积雪压实和积雪加厚覆盖处理条件下5、10、15、20、40、60、100、140、180 cm土层土壤液态含水率的变化过程,采用变异系数、方差等指标评价其时间序列的离散程度,同时利用小波变换信息量系数(wavelet transform information cost function,WT-ICF)值对含水率序列的复杂性进行识别验证。结果表明:冻融期,积雪覆盖阻碍了土壤与环境之间的水汽传输与能量交换过程,裸地处理条件下土壤含水率变幅最大的层面出现在20 cm土层处,其含水率变幅为18.31%,自然降雪、积雪压实和积雪加厚条件下其最大变幅层面分别为15、15、10 cm,层面逐渐上升;裸地处理条件下20 cm土层处的离散程度最大,随着积雪覆盖厚度的增加和密度的增大,序列离散程度最大的层面逐渐上移,其变异系数依次为6.0189%、6.1367%和6.8546%,波动性增强;小波变换信息量系数能够精确的测算各土层土壤含水率的复杂度,裸地、自然降雪、积雪压实和积雪加厚处理条件下其复杂性活跃层依次为21、18、14和10 cm,积雪的存在导致了环境因子对于土壤的影响区域减小,复杂性活跃层向地表移动。该研究揭示了北方寒区冻融期土壤水分迁移的复杂性特征,对于合理预测春播期土壤墒情,精准、高效的利用土壤水资源具有指导意义。     

Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems

Starch-water, gluten-water, and flour-water model systems as well as straight-dough bread were investigated with (1)H NMR relaxometry using free induction decay and Carr-Purcell-Meiboom-Gill pulse sequences. Depending on the degree of interaction between polymers and water, different proton populations could be distinguished. The starch protons in the starch-water model gain mobility owing to amylopectin crystal melting, granule swelling, and amylose leaching, whereas water protons lose mobility due to increased interaction with starch polymers. Heating of the gluten-water sample induces no pronounced changes in proton distributions. Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization. Proton distributions of the heated flour-water model system and those of fresh bread crumb are very similar. This allows identifying the different proton populations in bread on the basis of the results from the model systems.     

Potential of Triticale as a Substitute for Wheat in Flour Tortilla Production

The potential of triticale as a partial or total substitute for wheat in flour tortilla production was evaluated. Different mixtures of triticale and wheat flours were tested in a typical hot‐press formulation. Both grains yielded similar amounts of flour. Wheat flour contained 1.5% more crude protein, 1.6× more gluten, and produced stronger dough than triticale. Triticale flour significantly reduced optimum water absorption and mix time of blends. Flour tortillas with 100% triticale absorbed 8% less water and required 25% of the mix time of the control wheat flour tortilla. The yield of triticale tortillas was lower than the rest of the tortillas due to lower moisture content and water absorption. Triticale dough balls required less proofing and ruptured during hot pressing, thus producing defective tortillas. The 50:50 flour mixture produced doughs with acceptable rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 triticale‐wheat flour mix or 2% to the 100% triticale flour significantly increased water absorption and mix time and improved dough properties and tortilla yields. Textural studies indicated that increasing levels of triticale flour reduced the force required to rupture tortillas. For all tortilla systems, rupture force gradually increased, and extensibility decreased during seven days of storage at room temperature; the highest rate of change occurred during the first day. Sensory evaluation tests indicated that triticale could substitute for 50% of wheat flour without affecting texture, color, flavor, and overall acceptability of tortillas. For production of 100% triticale flour tortillas, at least 2% vital gluten had to be added to the formulation.     

蒸煮过程中稻米水分状态的质子核磁共振谱测定

对3种稻米蒸煮过程中水分的状态进行了¹H-NMR测定。结果表明, 不同品种的原料稻米具有相近的弛豫特征。但在蒸煮过程中，纵弛豫时间会因品种的不同而呈现出显著的差异。分析结果认为，稻米中水分的存在状态有自由水、构造水和结合水等3种形式。蒸煮过程中各种稻米水分状态的差异与谷粒中有机物的理化特性密切相关，并可能是导致米饭具有不同食味特性的重要原因。