Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients

► We assigned five proton populations in the 1D 1H NMR spectrum of pound cake. ► 2D 1H NMR spectra give additional information for flour containing systems. ► Starch as well as egg gel formation reduce the mobility of exchanging protons. ► Water mobility is more restricted in the egg gel than in the starch gel. ► Sucrose reduces the mobility of the exchanging protons in the starch gel.