1H HR‐MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy

Recent successful applications of proton high resolution magic angle spinning nuclear magnetic resonance (1H 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.