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).