13C Solid state nuclear magnetic resonance study of wheat gluten

Variable contact time and single pulse excitation experiments were carried out on a gluten from a good baking quality cultivar, Timmo, and subtractions derived therefrom. The effects of urea on a set of fractions were observed. It was concluded that wheat gluten contains at least two populations of residues, one undergoing relatively rapid motion and the other much less mobile. The cross-polarisation magic angle spinning spectra of good and poor baking quality wheat cultivars were examined, but no correlation between the spectra and baking quality was observed.