利用脉冲梯度场核磁共振技术（PFG-NMR）研究蔗糖对面团自旋-自旋弛豫特性的影响。

We researched the effects of sucrose on the spin- spin relaxation property in dough using pulsed field gradient Nuclear Magnetic Resonance ( PFG- NMR) techniques.

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结果表明：经自旋极化激发实现的自旋激化弛豫过程与温度无关，而经热激活的自旋激发弛豫过程与温度有关。

As a result, the process of the spin excitation delay through spin polarized excitation is not related to temperature; however, the process through thermal excitation is temperature dependent.

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最后，提出了因自旋交换碰撞和自旋销毁碰撞引起的极化原子的自旋弛豫。

Finally, spin relaxation of polarized atom due to spin-exchange collisions and spin-destruction collisions is put forward.

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