Architecture of baked breads depicted by a magnetic resonance imaging.
Magn Reson Imaging
; 19(6): 867-74, 2001 Jul.
Article
em En
| MEDLINE
| ID: mdl-11551728
ABSTRACT
The architecture of baked breads made of fresh dough and frozen dough was depicted by magnetic resonance imaging (MRI). Pieces of bread (16 mm cubic cakes) were soaked in organic solvents containing various concentrations of heavy metals (Cu(2+), Co(2+) and Fe(3+)) and images of the grain structure of the breads were obtained. Of the organic solvents tested, acetone was preferable because of its single peak that prevents chemical shift effects on images, the retention of the bread structure, and the solubility of heavy metals. The heavy metals, especially Fe(3+), shortened the overly long relaxation times of acetone to practical lengths for imaging and stained the materials to provide high contrasts. The images obtained in acetone with 8 mM Fe(3+) were suitable for analyzing crumb grain structures. The bread of fresh dough showed a uniform distribution of pores of various sizes made of thin gluten sheets, whereas the pores in the bread of frozen dough were less, prominently large, non-uniformly distributed, and made of thick gluten sheets.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pão
/
Imageamento por Ressonância Magnética
Idioma:
En
Revista:
Magn Reson Imaging
Ano de publicação:
2001
Tipo de documento:
Article
País de afiliação:
Japão