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Quantifying Mixing using Magnetic Resonance Imaging
Published on: January 25, 2012
Characterization of water distribution in bread during storage using magnetic resonance imaging
Alessia Lodi1, Amir M Abduljalil, Yael Vodovotz
1Department of Food Science and Technology, The Ohio State University, Parker Food Science and Technology Building, Columbus, OH 43210, USA.
Magnetic Resonance Imaging
|June 15, 2007
Summary
Adding soy to bread creates a more homogeneous water distribution, potentially slowing down the staling process. Almonds, however, had minimal impact on these water properties in soy bread.
Area of Science:
- Food Science
- Materials Science
- Biophysics
Background:
- Bread staling is a complex process influenced by water migration and distribution.
- Soy-based ingredients offer potential for improving bread quality and shelf-life.
- Understanding water's role is crucial for developing bread with reduced staling rates.
Purpose of the Study:
- To investigate the impact of soy and soy-almond addition on water distribution and mobility in bread during storage.
- To explore the relationship between water states and the staling rate of soy-containing breads.
- To compare water dynamics in soy bread versus traditional wheat bread.
Main Methods:
- Proton signal intensity and T2 magnetic resonance imaging (MRI) were used to probe water distribution and mobility.
- Analysis was conducted on fresh and stored soy bread (with and without almond) and traditional wheat bread.
- Water proton distribution, migration, and mobility were quantified using MRI data.
Main Results:
- Soy bread exhibited homogeneous water proton distribution and minimal migration during storage, unlike wheat bread.
- T2 images revealed higher T2 values in the crust of soy breads, attributed to lipids.
- Almond addition had a negligible effect on water distribution and mobility in soy bread.
- Wheat bread showed inhomogeneous water distribution with migration towards the crust during storage.
Conclusions:
- The homogeneous water distribution in soy bread likely contributes to a hindered staling rate.
- Soy ingredients improve water molecule distribution, offering a strategy for extending bread freshness.
- Almond incorporation does not significantly alter the water dynamics influenced by soy in bread.
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