## 3 Results and Discussion
### Molecular Properties of PBBs and PBSs  
The spin-lattice relaxation time reflects the relationship between the bound and bulk water fractions. However, molecular mobility is reflected in the component values of spin-spin relaxation times (T\({}_{21}\)--bound, T\({}_{22}\)--bulk) [58]. The analysis of PBBs and PBSs indicates that in all tested samples, the thermal treatment of batters reduces the bulk water fraction in relation to the bound water fraction. Moreover, its molecular dynamics are more limited in PBSs than in PBBs, which is related to the additional thermal processing of the product ingredients. The results of the relaxometry analysis are presented in Table 4.  
It was found that in all analyzed products, the addition of organic iron from legume sprouts (/F) causes a greater shortening of the spin-lattice relaxation times than the addition of iron (II) sulfate (/IS). This is due to the presence of a larger number of paramagnetic ions, which significantly shortens the interaction time of nuclear spins with the environment. The literature data confirm the effect of shortening relaxation times due to the presence of paramagnetic ions in the system [75; 76]. Additionally, it should be noted that the values of the spin-lattice relaxation times are differentiated only by the content of/F or/IS.  
Figure 2: Viscoelastic properties of PBSs.  
This confirms that the presence of paramagnetic ions has a greater impact on spin-lattice relaxation than the content of bound and bulk water fractions. Analysis of the short and long components of the spin-spin relaxation times (T\({}_{2}\)) showed that the composition of protein mixtures plays a significant role in the dynamics of bound and bulk water molecules. Due to the overlapping effects of shortening relaxation times, which result from the presence of paramagnetic ions, and due to protein-water interactions significantly influencing the relaxation time, analysis of the mean correlation times was performed. This is a parameter that indicates the time that a molecule containing a proton needs to rotate by 1 radian. In the situation of the presence of two water fractions bulk and bound, the upper (\(\tau_{\rm U}\)) and lower (\(\tau_{\rm D}\)) limits of the values of these correlation times can be determined. The upper limit is assigned to molecules with the lowest possible rotation, while the lower limit reflects the highest possible rotation around hydrogen or ionic bonds [77; 78]. Analyzing the changes in the \(\tau_{\rm U}\) and \(\tau_{\rm D}\) values, it can be noticed that the lower limit of the mean correlation time for batters samples has slightly higher values than for PBSs, especially for samples PBS1/F, PBS2/F, and PBS2/IS. In the PBS1/IS and PBS3/F samples, the values are the same for batters and final products, and in the PBS3/IS sample, slightly higher \(\tau_{\rm D}\) values are observed for the batter than for the final product. It should be stated that the thermal treatment did not change the rotation possibilities of the water molecules in PBS1/IS and PBS3/F. Similar properties are observed for \(\tau_{\rm U}\) in these samples.  
The analysis of the absolute values of the \(\tau\) limits shows that the PBS3/IS variant is characterized by the largest difference in the values of the lower and upper \(\tau\) limits (Table 4); therefore, it should be concluded that this sample is characterized by the greatest freedom of water rotational movements. This may translate into poor water binding and, consequently, the greatest growth of microorganisms during the storage of the finished products. The smallest differences in the \(\tau_{\rm D}\) and \(\tau_{\rm U}\) values were recorded for PBS3/F, which can be interpreted as the lowest possibility of rotational movements [79]. Such an ordered structure can guarantee the best microbiological safety parameters for the finished product.