Use of X-ray Micro Computed Tomography in the Evaluation of Bread Crumb Structure

Lape, AD; Jensen, S. L.; Jeor, VL St.; Lendon, C A

doi:10.1017/s1431927608081889

Cited by 10 publications

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“…[ 16 ] Also, it presents three parameters aimed at consumer demands, which were “nutritional value,” “mouthfeel or visual aesthetics” and “consistency.” They also claimed that microCT is accurate and revealing in analyzing bread density. Some years later, Wang et al (2011) [ 17 ] qualified bread dough as a foam that has been the object of study and that its structural properties, such as texture, are characteristics that influence perception in handling and chewing. In this study, the main objective was to reveal and make a connection between the morphology of the cell structure in bread and its physical properties.…”

Section: Introductionmentioning

confidence: 99%

“…However, none of these studies investigated microstructural changes during different conditioning and temperature conditions over time, since microCT is ideal for following the structural development of bread over time due to its nondestructive nature. [ 17 ] In this study, a time‐dependent microCT analysis was performed to evaluate bread structure after production for different storage conditions.…”

Section: Introductionmentioning

confidence: 99%

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X‐ray computed microtomography time‐dependent analysis of sandwich bread in different storage conditions

et al. 2023

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Bread is one of the oldest foods of mankind, and among them, the sandwich bread is worldwide known and used. In this study we used the non‐destructive computed microtomography technique (microCT) to evaluate the behavior of bread structure over weeks after the production. In addition, the influence of the storage location of the sandwich bread, we performed a comparative analysis between storage at ambient temperature and refrigerated conditions. The analysis of the reconstructed images shows that the bread suffers loss of structure over the weeks. We also have found that keeping the bread refrigerated loses liquid, drying the bread, and thus increasing the loss of its structure. In addition, the porous structure of the bread was evaluated, and a complete characterization of the microstructural changes was performed over time.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%