An original MRI method to estimate bubbles size in bread dough during proving

• Main Authors: De Guio, F., Musse, Maja, Lucas, T., Davenel, A.
• Other Authors: Technologie des équipements agroalimentaires (UR TERE), Centre national du machinisme agricole, du génie rural, des eaux et forêts (CEMAGREF)
• Format: Conference Object
• Language: English
• Published: HAL CCSD 2008
• Subjects: NON HOMOGENEITE; IRM; PERTE DU SIGNAL; [SDE]Environmental Sciences; Iceland
• Online Access: https://hal.inrae.fr/hal-02591291

International audience As the final character of most bakery products depends on the creation and control of gas bubble structures in the unbaked matrix, better understanding of the nucleation and growth of bubbles is of primary concern. MRI has proven its potential application in bread dough and gas cell monitoring studies. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low field method is presented based on local assessment of porosity in spin-echo imaging, local characterization of signal loss in gradient-echo imaging and prediction of signal loss by simulation to estimate bubble radii in bread dough during proving.