MRI study of bread baking: experimental device and MRI signal analysis |
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Authors: | Muriel J Wagner Michel Loubat Alain Sommier Dominique Le Ray Guylaine Collewet Bertrand Broyart Honoré Quintard Armel Davenel Gilles Trystram & Tiphaine Lucas |
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Affiliation: | Cemagref, Food Process Engineering Research Unit, 17 av. de Cucillé, F-35044 Rennes Cedex; INRA-Cemagref-AgroParisTech, Food Engineering Joint Research Unit, 1 avenue des Olympiades, F-91744 Massy Cedex |
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Abstract: | An oven dedicated to a magnetic resonance imager (MRI) was designed and constructed for continuous monitoring of the entire baking process. The general aim was to test whether response variables conventionally measured on bread loaves, such as temperature, density, and water loss, were consistent with those reported for similar products baked in classical convection ovens. MRI images acquired during baking are presented and discussed, emphasising the need to develop quantitative MRI methods allowing conversion of the MRI signal into one variable of interest, such as local density or local water content. |
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Keywords: | Apparent density bread bubble dough expansion gas cell heat flux magnetic resonance imaging oven oven rise porosity temperature water loss |
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