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

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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.

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Acknowledgements

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

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Authors and Affiliations

  1. Lehrstuhl für Brauereianlagen und Lebensmittel-Verpackungstechnik, Technische Universität München, Weihenstephaner Steig 22, 85350 , Freising, Germany

    Joachim Goetz

  2. Bruker Biospin GmbH, Am Silberstreifen, 76287 , Rheinstetten, Germany

    Dieter Groß

  3. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, 85748 , Garching, Germany

    Peter Koehler

Authors
  1. Joachim Goetz
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  2. Dieter Groß
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  3. Peter Koehler
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Correspondence to Peter Koehler.

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Goetz, J., Groß, D. & Koehler, P. On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements. Eur Food Res Technol 217, 504–511 (2003). https://doi.org/10.1007/s00217-003-0796-y

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  • DOI: https://doi.org/10.1007/s00217-003-0796-y

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