title: Dynamic magnetic resonance microscopy of flour dough fermentation.
abstract: 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.
authors.affiliation: Structures Tissulaires et Interactions Moléculaires, INRA Theix, 63122 Saint-Genes-Champanelle, France. bonny@clermont.inra.fr
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Bonny
authors.forename: Jocelyn
authors.initials: J
authors.lastname: Rouille
authors.forename: Guy
authors.initials: G
authors.lastname: Della Valle
authors.forename: Marie-Francoise
authors.initials: MF
authors.lastname: Devaux
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Douliez
authors.forename: Jean-Pierre
authors.initials: JP
authors.lastname: Renou
mesh_terms: D005285:Fermentation; D005433:Flour / Q000032:analysis*; D008279:Magnetic Resonance Imaging / Q000379:methods*; D008853:Microscopy / Q000379:methods*