The purpose of this work is to validate an innovative non-invasive imaging technique able to determine the bread microstructure. The proposed imaging technique was successfully applied allowing to acquire high resolution images (~ 14 m) of the bread internal structure. Amount and quality of the obtained digital information could be used to quantitatively determine the crumb structure and successively its influence on the crumb mechanical properties
A Novel approach to the study of the bread porous structure: x-ray micro-tomography / Falcone, Pasquale Massimiliano; M. A., Del Nobile; A., Baiano; F., Zanini; L., Mancini; G., Tromba; F., Montanari. - STAMPA. - (2003). (Intervento presentato al convegno The 9th International Congress on Engineering and Food tenutosi a MONTPELLIER (Francia) nel March 11-13, 2003).
A Novel approach to the study of the bread porous structure: x-ray micro-tomography
FALCONE, Pasquale Massimiliano;
2003-01-01
Abstract
The purpose of this work is to validate an innovative non-invasive imaging technique able to determine the bread microstructure. The proposed imaging technique was successfully applied allowing to acquire high resolution images (~ 14 m) of the bread internal structure. Amount and quality of the obtained digital information could be used to quantitatively determine the crumb structure and successively its influence on the crumb mechanical propertiesI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
