It's a maze: The pore structure of bread crumbs

Journal of Cereal Science

Volumn 54, Issue 2, 2011, Pages 203-210

  Wang, Shuo ^a,b   Austin, Peter ^b   Bell, Sumana ^a,b  

^a Centre for Grain Food Innovation   (Australia)

^b CSIRO   (Australia)

Author keywords

Bread; Material properties; Micro tomography; Pore structure; Visualization

Indexed keywords

EID: 80052314436     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.05.004     Document Type: Article

References (21)

1. Babin P., Della Valle G., Chiron H., Cloetens P., Hoszowska J., Pernot P., Reguerre A.L., Salvo L., Dendievel R. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science 2006, 43:393-397.
2. Baker J.C. The permeability of bread by air. Cereal Chemistry 1939, 16:730-733.
3. Cauvain S.P., Young L.S. Baked Products: Science, Technology, and Practice 2006, Blackwell Publishing, Oxford.
4. Chakrabarti-Bell S., Bergström J., Lindskog E., Sridhar T. Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough. Journal of Food Engineering 2010, 100:278-288.
5. Chaunier L., Chrusciel L., Delisée C., Della Valle G., Malvestio J. Permeability and expanded structure of baked products crumbs. Food Biophysics 2008, 3:344-351.
6. Chemical Rubber Company (CRC) CRC Handbook of Chemistry and Physics 1984, CRC Press, Inc, Boca Raton, Florida. USA. 65th ed. R.C. Weast (Ed.).
7. Falcone P.M., Baiano A., Zanini F., Mancini L., Tromba G., Montanari F. A novel approach to the study of bread porous structure: phase-contrast X-ray microtomography. Journal of Food Science 2004, 69(1):FEP38-FEP43.
8. Falcone P.M., Baiano A., Zanini F., Mancini L., Tromba G., Dreossi D., Montanari F., Scuor N., Del Nobile M.A. Three-dimensional quantitative analysis of bread crumbs by X-ray microtomography. Journal of Food Science 2006, 70:265-272.
9. Gibson L.J., Ashby M.F. Cellular Solids: Structure and Properties 1988, Pergamon Press, Oxford.
10. Hoshen J., Kopelman R. Percolation and cluster distribution. I. Cluster multiple labeling technique and critical concentration algorithm. Physical Review B 1976, 14(8):3438-3445.
11. Keetels C.J.A.M., van Vliet T., Walstra P. Relationship between the sponge structure of starch bread and its mechanical properties. Journal of Cereal Science 1996, 24:27-31.
12. Lape A., Jensen S., Jeor V.S., Lendon C. Use of X-ray micro computed tomography in the evaluation of bread crumb structure. Microscopy and Microanalysis 2008, 14(S2):700-701.
13. Lim K., Barigou M. X-ray micro-computed tomography of cellular food products. Food Research International 2004, 37(10):1001-1012.
14. Liu J., Regenauer-Lieb K., Hines C., Liu K., Gaede O., Squelch A. Improved estimates of percolation and anisotropic permeability from 3-D X-ray microtomography using stochastic analyses and visualization. Geochemistry Geophysics Geosystems 2009, 10(5).
15. Marchant J., Reuben B., Alcock J. Bread: A Slice Of History 2008, The History Press Ltd, Gloucestershire.
16. Perez-Nieto A., Chanona-Perez J.J., Farrera-Rebollo R.R., Gutierrez-Lopez G.F., Alamilla-Beltran L., Calderon-Dominguez G. Image analysis of structural changes in dough during baking. LWT - Food Science and Technology 2010, 43:535-543.
17. Primo-Martín C., van Dalen G., Meinders M., Don A., Hamer R., van Vliet T. Bread crispness and morphology can be controlled by proving conditions. Food Research International 2010, 43(1):207-217.
18. Scanlon M.G., Zghal M.C. Bread properties and crumb structure. Food Research International 2001, 34:841-864.
19. Scanlon M.G., Sapirstein H.D., Fahloul D. Mechanical properties of bread crumb prepared from flours of different dough strength. Journal of Cereal Science 2000, 32:235-243.
20. Whitworth M.B., Cauvain S.P., Cliffe D. Measurement of bread cell structure by image analysis. Using Cereal Science and Technology for the Benefit of Consumers 2005, Woodhead Publishing, Cambridge. S.P. Cauvain, S.E. Salmon, L.S. Young, 193-198 (Eds.).
21. Zghal M.C., Scanlon M.G., Sapirstein H.D. Cellular structure of bread crumb and its influence on mechanical properties. Journal of Cereal Science 2002, 36:167-176.