## 3 Results and Discussion
### Water Behavior  
The molecular properties of protons in the gluten-free bread crumbs showed the presence of a free induction decay proton population (\(T_{1}\)) and two Carr-Purcell-Meiboom-Gill proton populations (\(T_{21}\) and \(T_{22}\)). The presence of three fractions of protons is typical for bread crumbs [32; 55] and other bakery products with a relatively low moisture content [56]. The \(T_{1}\) relaxation time represents water molecules belonging to the bulk fraction, i.e., those that interact with other water molecules. The \(T_{21}\) represents the fraction of bound protons that can be linked with water molecules directly bound to the solid-body components of the crumb by ionic or hydrogen bonds, while the \(T_{22}\) can be mainly linked with the presence of starch protons in the system. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline  
The speed of relaxation processes in a biological system is significantly influenced by the speed of molecular movements. Depending on the compounds present in the vicinity of water molecules, water can be bound by hydrogen or ionic bonds. Hydrogen bonding, however, allows water molecules to rotate freely around the bond, while ionic bonding of water molecules significantly limits its dynamics [57]. The relaxation times indicate that the spin-lattice relaxation times (\(T_{1}\)) range from 85 to 110 ms (Table 5). The values of the control samples of the crumbs obtained from <132 \(\upmu\)m and >132-200 \(\upmu\)m granulation differ significantly. This means that the size of the granulation determines the quantitative relationship of both fractions of protons in the control systems. The changes in \(T_{1}\) values within the extruded samples were less pronounced, which corresponds to the changes in the rheological properties of the dough. The coarse control sample was characterized by a much shorter relaxation time among all samples, indicating an increase in the amount of bound to bulk water in that system. This phenomenon was accompanied by the increase of consistency parameters in power law equations. Similar but less pronounced changes could be observed for fine flour extruded and different moisture contents, as samples with higher \(K\) values had lower \(T_{1}\) relaxation time. Significant changes in the value of this parameter were found in most analyzed samples, so it can be concluded that the different quantitative relationships between the protons of the bound and bulk fractions in each sample do not depend on the extrusion parameters or granulation of the obtained fraction. Analysis of spin-spin relaxation times (\(T_{2}\)) allowed the observation of the molecular dynamics of particles containing protons in the studied systems. The bound water fraction (\(T_{21}\)) relaxes with a time of 0.5-3 ms, while the fraction of the starch protons (\(T_{22}\)) relaxes with times of 10-20 ms (Table 5). The effect of granulation on changes in proton dynamics resulting from different extrusion parameters was observed. For small granulation (<132 \(\upmu\)m), extrusion results in a significant decrease in the \(T_{21}\) value compared to the control sample and an increase in the \(T_{22}\) value in breads using these flours. Inverse relationships were noted for samples with larger granulation (>132-200 \(\upmu\)m). This indicates that the size of the granulation influences water binding. An increase in the value of \(T_{21}\) and a simultaneous decrease in the value of \(T_{22}\) means inhibition of rotational movements of water molecules as a result of binding water to the matrix. On the other hand, the reverse relationship means that most of the bonds between the matrix and water are broken. This is manifested by an increase in the dynamics of rotational movements of bulk fraction molecules.