An insight into the bread bubble structure: An X-ray microtomography approach

• Published in: Food research international Vol. 66; pp. 180 - 185
• Main Authors: Cafarelli, Barbara, Spada, Alessia, Laverse, Janine, Lampignano, Vincenzo, Del Nobile, M.A.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.12.2014; Elsevier
• Subjects: Biological and medical sciences; Bread; Bread classification; Bread microstructure; Bubbles; Characterisation; Dough; Food industries; Fundamental and applied biological sciences. Psychology; Moisture content; Porosity; Samples; Statistical methods; X-ray microtomography; Yeast; Bread classification; Characterisation; X-ray microtomography; Bread microstructure; Bakery product; Bubble; Cereal product; Classification; X ray; Microstructure; Structure; Bread

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 statisti...