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Micro-computed tomography study on bread dehydration and structural changes during ambient storage
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DOI：10.1016/j.jfoodeng.2020.110462.png)
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Abstract
En 中文
This study investigated the structural changes in bread during ambient storage. The structural changes in bread were studied using X-ray micro-computed tomography. Fresh bread had a porosity of 53.7 +/- 1.6% and a high pore connection value, suggesting that most pores in the bread are extensively interconnected. Moreover, fresh bread had cell walls with an average thickness of about 0.2 mm and a wide pore size distribution. During storage, the bread underwent substantial water-loss, leading to volume shrinkage and microstructural alterations. Significant increases in total porosity and in the number of small pores as well as a significant decrease in average cell wall thickness were observed over 14 storage days. Grayscale intensity obtained from the X-ray images provided additional insights into the changes in the network density, which is expected to be correlated with water distribution and starch recrystallization during staling.
Keywords:
X-ray micro-computed tomography
Bread
Image analysis
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