Dynamic magnetic resonance microscopy of flour dough fermentation

Magnetic Resonance Imaging

Volumn 22, Issue 3, 2004, Pages 395-401

  Bonny, Jean Marie ^a   Rouille, Jocelyn ^a,b   Della Valle, Guy ^a   Devaux, Marie Francoise ^a   Douliez, Jean Paul ^a   Renou, Jean Pierre ^a  

^a CEMAGREF   (France)

^b INRA ^*  (France)

Author keywords

Bread dough; Fermentation; Microscopy; MRI

Indexed keywords

ARTICLE; DOUGH; FERMENTATION; FLUOR; FOLLOW UP; IMAGE ANALYSIS; MATHEMATICAL MODEL; MICROSCOPY; MORPHOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS;

FERMENTATION; FLOUR; MAGNETIC RESONANCE IMAGING; MICROSCOPY;

EID: 1942420726     PISSN: 0730725X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.mri.2004.01.020     Document Type: Article

References (17)

1. Bloksma A.H. Dough structure, dough rheology, and baking quality. Cereal Foods World. 35:1990;237-244.
2. Scanlon M.G., Zghal M.C. Bread properties and crumb structure. Food Res Int. 34:2001;841-864.
3. Ishida N., Takano H., Naito S., et al. Architecture of baked breads depicted by a magnetic resonance imaging. Mag Reson Imaging. 19:2001;867-874.
4. Takano H., Ishida N., Koizumi M., Kano H. Imaging of the fermentation process of bread dough and the grain structure of baked breads by magnetic resonance imaging. Jo Food Sci. 67:2002;244-250.
5. Takano H., Naito S., Ishida N., Koizumi M., Kano H. Fermentation process and grain structure of baked breads from frozen dough using freeze-tolerant yeasts. J Food Sci. 67:2002;2725-2733.
6. Van Duynhoven J, Van Kempen G, Van Sluis R, Rieger B, Weegels P, Van Vliet L, Van Den Doel R, Cabrer P, Nicolay K. Quantitative assessment of gas cell development during the proofing of dough by MRI and image analysis. 6th International Conference on Applications of Magnetic Resonance in Food Science, Paris, 2002. p. P67.
7. Van Duynhoven J., Van Kempen G., Van Sluis R., et al. Quantitative assessment of gas cell development during the proofing of dough by MRI and image analysis. Cereal Chem. 80:2003;390-395.
8. Soille P. Morphological image analysis. 1999;Springer, Berlin.
9. Devaux M.F., Robert P., Melcion J.P., Le Deschault de Monredon F. Particle size analysis of bulk powders using mathematical morphology. Powder Technol. 90:1997;141-147.
10. Rouillé, J. Cell creation in bread dough and crumb. Nantes: Université de Nantes; 2003. p. 180.
11. Dubreil L., Biswas S.C., Marion D. Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy. J Agri Food Chem. 50:2002;6078-6085.
12. Tomazevic D., Likar B., Pernus F. Comparative evaluation of retrospective shading correction methods. J Microsc. 208:(Pt 3):2002;212-223.
13. Schenck J.F. The role of magnetic susceptibility in magnetic resonance imaging MRI magnetic compatibility of the first and second kinds. Med Physics. 23:1996;815-850.
14. Yablonskiy D.A., Haacke E.M. Theory of NMR signal behavior in magnetically inhomogeneous tissues the static dephasing regime. Magn Reson Med. 32:1994;749-763.
15. Grenier A, Lucas T, Collewet G, Le Bail A. Assessment by MRI of local porosity in dough during proving. Theoretical considerations and experimental validation using a spin-echo sequence. Magn Reson Imaging 2003;21:1071-86.
16. Emid S., Creyghton J.H. High resolution NMR imaging in solids. Physica B. 128:1985;81-83.
17. Balcom B.J., Macgregor R.P., Beyea S.D., Green D.P., Armstrong R.L., Bremner T.W. Single-point ramped imaging with T1 enhancement (SPRITE). J Magn Reson. 123:1996;131-134.