A study of the staling of corn starch gel, bread, and rice cup‐cake showed that measurements by pulsed NMR (based on the increase in signal from the solid phase of a system on ageing) gave very highly significant correlations (P < 0.001) with firmness measurements using the Instron Food Testing Instrument. Experimental data from the two methods were fitted into the Avrami equation. Values for the Avrami exponent (n) and the rate constant (k) obtained by compression were in good agreement with the corresponding values derived from NMR measurements. The pulsed NMR method thus offers a rapid and non‐destructive means of monitoring changes at the molecular level which manifest themselves at the macroscopic level as an increase in firmness during ageing of starch gels and starch‐based products.
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Seow et al. (1996) studied this question.
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