The scientists could examine the water distribution pattern without cutting or damaging the sample, an important factor in producing a clear picture. As a result of the information gained from the NMR images, the maltsters were able to improve efficiency of the malting process and achieve better malt quality. To produce soybean-based food products such as tofu and miso, the first step in processing is soaking the beans. Water in the seeds plays an important role in chemical changes, such as the gelling of proteins and starches, during cooking. Japanese processors are looking for soybeans which can quickly take in a large amount of water.
Scientists know that soybean varieties absorb water at different rates and in varying amounts.
However, until recently, it was unclear exactly how soybeans absorb water, and how the water is distributed inside the seed. Researchers at Agriculture and Agri-Food Canada in Ottawa and PBI in Saskatoon conducted a study to determine which parts of the soybean play a role in water absorption and water movement. NMR was used in this study because it's one of the best and most precise methods of tracing water movement in plant tissue. NMR pictures of the seed were taken at different intervals during the soaking process. Researchers discovered that water enters the soybean through the micropyle, a small opening in the seed coat, and the hilum, a scar on the seed coat marking the place where the seed was attached to the pod.