X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour

This study evaluated the bubble structure of freeze-dried dough and foam properties of bread produced from the roasted wheat flour by means of X-ray micro-computed tomography (μCT). Wheat was roasted at 90 °C and 86 Hz, of which the conditions was determined by means of a central composite design, and the flour used to produce dough proofed for 20- and 40 min as well as bread. The use of 10 g dough and bread samples enabled scanning at a much higher resolution. Roasting resulted in a decreased strut thickness of the bread, suggesting a finer crumb structure and softer texture, compared to the control. Porosity increases were observed for the roasted wheat samples. This suggested a slightly weaker gluten strength as was observed with the lower mixograph peak height. Roasting wheat, at the conditions determined by the central composite design, did not negatively affect the foam properties of the breads produced from the roasted wheat flour.