| Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy. | |
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MedLine Citation:
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PMID: 21237606 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33°C for 112 min; this was followed by baking at 180°C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types. |
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Authors:
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Franci Bajd; Igor Serša |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-1-13 |
Journal Detail:
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Title: Magnetic resonance imaging Volume: - ISSN: 1873-5894 ISO Abbreviation: - Publication Date: 2011 Jan |
Date Detail:
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Created Date: 2011-1-17 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8214883 Medline TA: Magn Reson Imaging Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Inc. All rights reserved. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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