MRI study of bread baking: Experimental device and MRI signal analysis

International Journal of Food Science and Technology

Volumn 43, Issue 6, 2008, Pages 1129-1139

  Wagner, Muriel J ^a,b   Loubat, Michel ^a   Sommier, Alain ^b   Le Ray, Dominique ^a   Collewet, Guylaine ^a   Broyart, Bertrand ^b   Quintard, Honoré ^a   Davenel, Armel ^a   Trystram, Gilles ^b   Lucas, Tiphaine ^a  

^a CEMAGREF   (France)

^b AGROPARISTECH   (France)

Author keywords

Apparent density; Bread; Bubble; Dough; Expansion; Gas cell; Heat flux; Magnetic resonance imaging; Oven; Oven rise; Porosity; Temperature; Water loss

Indexed keywords

EID: 43449090085     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01633.x     Document Type: Article

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