Micro-computed tomography study on bread dehydration and structural changes during ambient storage

This study investigated the structural changes in bread during ambient storage. The were studied using X-ray micro-computed tomography. Fresh had a porosity of 53.7 ± 1.6% and high pore connection value, suggesting that most pores are extensively interconnected. Moreover, fresh cell walls with an average thickness about 0.2 mm wide size distribution. During storage, underwent substantial water-loss, leading to volume shrinkage microstructural alterations. Significant increases total number small as well significant decrease wall observed over 14 storage days. Grayscale intensity obtained from images provided additional insights into network density, which is expected be correlated water distribution starch recrystallization staling.