Quantitative assessment of gas cell development during the proofing of dough by magnetic resonance imaging and image analysis

Cereal Chemistry

Volumn 80, Issue 4, 2003, Pages 390-395

  Van Duynhoven, John P M ^a   Van Kempen, Geert M P ^a   Van Sluis, Robert ^b   Rieger, Bernd ^c   Weegels, Peter ^a   Van Vliet, Lucas J ^c   Nicolay, Klaas ^b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

^c DELFT UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ANISOTROPY; CELLS; GASES; IMAGE ANALYSIS; MAGNETIC RESONANCE IMAGING; MOLDING; TIME SERIES ANALYSIS;

BAKED PRODUCT; BREAD CRUMBS; CELL DEVELOPMENT; CELL FORMATION; CONSUMER ACCEPTANCE; GAS CELL; IMAGE-ANALYSIS; IMAGING ANALYSIS; NON-INVASIVE MONITORING; QUANTITATIVE ASSESSMENTS;

CYTOLOGY;

ARTICLE; DOUGH; FOOD ANALYSIS; FOOD HANDLING; FOOD PROCESSING; IMAGE ANALYSIS; NUCLEAR MAGNETIC RESONANCE IMAGING; QUANTITATIVE ANALYSIS; TEMPERATURE;

EID: 0037818299     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.4.390     Document Type: Article

References (21)

1. Boesch, C. 1999. Molecular aspects of magnetic resonance imaging and spectroscopy. Mol. Aspects Med. 20:185-318.
2. Campbell, G. M. 1991. The aeration of bread dough during mixing. PhD thesis. Clare College, University of Cambridge: Cambridge, UK.
3. Campbell, G. M., and Mougeot, E. 1999 Creation and characterisation of aerated food products. Trends Food Sci. Technol. 10:283-296.
4. Campbell, G. M., Rielly, C. D., Fryer, P. J., and Sadd, P. A. 1991. The measurement of bubble size distributions in an opaque food fluid. Trans. I Chem. E (Part C) 69:67-76.
5. Campbell, G. M., Rielly, C. D., Fryer, P. J., and Sadd, P. A. 1999. Reconstruction of bubble size distributions from slices. Pages 207-231 in: Bubbles in Food. G. M. Campbell, C. Webb, S. S. Pandiella, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
6. Campbell, G. M., Herrero-Sanchez, R., Payo-Rodriguez, R., and Merchan, M. L. 2001. Measurement of dynamic dough density and effect of surfactants and flour type on aeration during mixing and gas retention during proofing. Cereal Chem. 78:272-277.
7. de Graaf, R. A. 1998. In Vivo NMR Spectroscopy: Principles and Techniques. John Wiley and Sons: New York.
8. Esselink, E. F. J., van Aalst, H., Maliepaard, M., and van Duynhoven, J. P. M. 2003a. Long-term storage effect in frozen dough by spectroscopy and microscopy. Cereal Chem. 80:396-403.
9. Esselink, E. F. J., van Aalst, H., Maliepaard, M., van Duynhoven, J. P. M., Henderson, M. H., and Hoekstra, L. L. 2003b. Impact of industrial dough processing on structure: A rheology, nuclear magnetic resonance and electron microscopy study. Cereal Chem. 80:419-423.
10. Gonzalez, J. J., McCarthy, K. L., and McCarthy, M. J. 2000. Textural and structural changes in lasagna after cooking. J. Texture Stud. 31:93-108.
11. Horn, B. K. P., and Schunck, B. G. 1981. Determining optical flow. Artificial Intelligence 17:185-203.
12. Kojima, T., Sekine, M., Suzuki, T., Horigane, A., and Nagata, T. 2000. The effect of moisture distribution on texture of boiled Japanese noodles. J. Jap. Soc. Food Sci. Technol. 47:142-147.
13. Ruan, C., and Chen, J. 1998. Pages 149-228 in: Water in Food and Biological Materials: A Nuclear Magnetic Resonance Approach. Technomic Publishing: Lancaster, PA.
14. Ruan, R., and Chen, P. 2001. Pages 127-134 in: Bread Staling. CRC Press: Boca Raton, FL.
15. Ruan, R., Almaer, S., Huang, V. T., Perkins, P., Chen, P., and Fulcher, R. G. 1996. Relationship between firming and water mobility in starch-based food systems during storage. Cereal Chem. 73:328-332.
16. Ruan, R. R., Wang, X., Chen, P. L., Fulcher, R. G., Pescheck, P., and Chakrabarti, S. 1999. Studies of water in dough using nuclear magnetic resonance. Cereal Chem. 76:231-235.
17. Russ, J. C. 1995. The Image Processing Handbook. 2nd Ed. CRC Press: Boca Raton, FL.
18. Sapirstein, H. D. 1999. The imaging and measurement of bubbles in bread. Pages 233-243 in: Bubbles in Food. G. M. Campbell, C. Webb, and S. S. Pandiella, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.
19. Shah, P., Campbell, G. M., McKee, S. L., and Rielly, C. D. 1998. Proving of bread dough: Modelling the growth of individual bubbles. Trans. I Chem. E (Part C) 76:73-79.
20. Sonka, M., and Fitzpatrick, J. M. 2000. Handbook of Medical Imaging. Vol. 2, Medical Image Processing and Analysis. SPIE: Bellingham, WA.
21. Whitworth, M. B., and Alava, J. M. 1999. The imaging and measurements of bubbles in bread doughs. Pages 221-231 in: Bubbles in Food. G. M. Campbell, C. Webb, and S. S. Pandiella, eds. Am. Assoc. Cereal Chem.: St. Paul, MN.