European Food Research and Technology

, Volume 217, Issue 6, pp 504–511 | Cite as

On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements

Original Paper
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Received:

Abstract

The fermentation of bread and cake dough was monitored on-line by two types of volumetric measurements and by magnetic resonance imaging (MRI). The volumetric measurements enabled independent determination of the actual dough volume and the amount of carbon dioxide that permeated out of the dough. MRI allowed us to obtain an insight into the developing dough and to observe the pore structure during proofing. Due to the non-destructive and non-invasive character of the methods, no sample preparation was necessary, and the fermentation process was not influenced by the measurements. Both methods provided results that were in accordance with each other. The data were used to derive formal reaction-kinetic data for the course of the fermentation process in bread and cake doughs.

Keywords

Nuclear magnetic resonance Magnetic resonance imaging Volumetric measurement Dough Panary fermentation 
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Notes

Acknowledgements

We would like to thank Bruker Biospin GmbH, Rheinstetten, Germany, for technical and scientific support.

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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  1. 1.Lehrstuhl für Brauereianlagen und Lebensmittel-VerpackungstechnikTechnische Universität MünchenFreisingGermany
  2. 2.Bruker Biospin GmbHRheinstettenGermany
  3. 3.Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

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