Dynamic magnetic resonance microscopy of flour dough fermentation.
Magnetic resonance microscopy was carried out at 9.4 T with a voxel volume of 117 x 117 x 500 microm(3) and temporal resolution was adjusted to 8.5 min for a dynamic follow-up of bread dough fermentation during 2 h at a constant temperature of 30 degrees C. An image analysis procedure based on gray levels mathematical morphology routines was performed to assess bubble distribution and cell wall thickness inside the imaged bread dough. The evolution of the extracted curves allows one to characterize quantitatively the amount of bubbles and their growth. Using this procedure, different bread doughs were examined to determine the impact of dough composition on the structure modification during fermentation.
Bonny
Jean-Marie
JM
Structures Tissulaires et Interactions Moléculaires, INRA Theix, 63122 Saint-Genes-Champanelle, France. bonny@clermont.inra.fr
Rouille
Jocelyn
J
Della Valle
Guy
G
Devaux
Marie-Francoise
MF
Douliez
Jean-Paul
JP
Renou
Jean-Pierre
JP
D005285:Fermentation; D005433:Flour / Q000032:analysis*; D008279:Magnetic Resonance Imaging / Q000379:methods*; D008853:Microscopy / Q000379:methods*