X-ray microtomography to characterize the microstructure of bakery products
نویسندگان
چکیده
Aims In bakery products, quality attributes of the crust such as crispy texture and colour and of the crumb as softness and springiness are important attributes for consumer’s perception. These attributes mainly set up during the baking stage and are influenced by the baking conditions (oven temperature, steam injection...). Many physical and chemical changes occur to lead to a porous structure wrapped in a crust. The objective of this work is to investigate the capability of the microtomography to characterize the final microstructure of bakery products, with a special focus on crust-crumb interface of breads.
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