An insight into the bread bubble structure: An X-ray microtomography approach
An insight into the bread bubble structure: An X-ray microtomography approach
复制标题
深入了解面包气泡结构：X 射线显微断层扫描方法
DOI：
10.1016/j.foodres.2014.08.036
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
M. A. Nobile
中科院分区：
文献类型：
--
作者：
B. Cafarelli;A. Spada;J. Laverse;V. Lampignano;M. A. Nobile
本研究对面包气泡结构进行了深入研究。特别是，不同类型的面包已经研究了酵母和水含量的差异，因此导致不同的细胞结构。结合先进的统计方法使用X射线显微断层扫描，以找到面包气泡大小和形状之间的相关性。因此，为了获得深度定量信息，使用CTAn软件（SkyScan）计算如上所述的各个物体几何参数OV、OS和SMI，因为这些参数提供了样品中存在的每个单个物体（孔隙）的定量信息。统计结果证实，在面团中掺入的小气室和本质上或多或少是圆柱形的，在烘焙过程中继续生长并改变形状（本质上更像板）。结果还强调，随着孔体积和表面的增加，形状的这种变化与酵母或水含量无关。
An insight into bread bubble structure is presented in this study. In particular, different types of bread have been investigated differing both in the yeast and water contents and therefore leading to distinct cellular structures. X-ray microtomography was used in combination with advanced statistical methods in order to find a correlation between the bread bubble size and its shape. Therefore in order to obtain in depth quantitative information the individual object geometrical parameters, OV, OS and SMI as stated above, were calculated using CTAn software (SkyScan) as these parameters provide the quantitative information for every single object (pore) present in the samples. The statistical results confirm that the small air cells incorporated in the dough and that are more or less cylindrical in nature, continue to grow and change shape (more plate like in nature) during baking. The results also highlight that this change in the shape with the increase of pore volume and surface is independent of the yeast or water content.