Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance Imaging

Authors

  • H. Takano,

    1. Authors Takano, Ishida, and Koizumi are with National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan. Author Kano is with National Institute of Agrobiological Resources, Tsukuba Science City, Ibaraki 305-8602, Japan. Direct inquiries to author Takano (E-mail: htakano@nfri.affrc.go.jp).
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  • N. Ishida,

    1. Authors Takano, Ishida, and Koizumi are with National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan. Author Kano is with National Institute of Agrobiological Resources, Tsukuba Science City, Ibaraki 305-8602, Japan. Direct inquiries to author Takano (E-mail: htakano@nfri.affrc.go.jp).
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  • M. Koizumi,

    1. Authors Takano, Ishida, and Koizumi are with National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan. Author Kano is with National Institute of Agrobiological Resources, Tsukuba Science City, Ibaraki 305-8602, Japan. Direct inquiries to author Takano (E-mail: htakano@nfri.affrc.go.jp).
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  • H. Kano

    1. Authors Takano, Ishida, and Koizumi are with National Food Research Institute, Tsukuba Science City, Ibaraki 305-8642, Japan. Author Kano is with National Institute of Agrobiological Resources, Tsukuba Science City, Ibaraki 305-8602, Japan. Direct inquiries to author Takano (E-mail: htakano@nfri.affrc.go.jp).
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  • We wish to express our hearty thanks to J. P. Tamang of Sikkim Goverment College and two anonymous reviewers of the J of Food Sci for their kind and valuable advice. We thank W. Rasband of National Institutes of Health, U.S.A., and Scion Co., Frederick, Md., U.S.A., for providing us NIH image processing program as freeware.

Abstract

ABSTRACT: Fermentation processes of bread doughs were traced by MRI (magnetic resonance imaging), which suggests that punching and rounding treatment after the first fermentation promotes the development of elasticity and extensibility of gluten fibrils that makes thin grain walls of the pores connecting between adjacent pores with small holes, and a thin smooth crust after baking. While pore generation was small, expansion of the dough was low, gluten networks formed were large and coarse, and gluten fibrils were undeveloped in the frozen dough. Prefermentation could not essentially alleviate the inferior properties of the frozen dough. The grain structures of the bread using frozen dough were characterized by thick network walls without the connection between pores and a thick crust with rough surface.

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