As a result of the MRI study of dough fermentation and bread baking we have published an original research article, in which we presented dough pore dynamics and dough volume dynamics during dough fermentation as well as dynamics of bread crust formation during bread baking. Dough samples were prepared from four different wheat flour types, while the MR images were analyzed using complex mathematical morphology routines.
COBISS.SI-ID: 3460111
The results of dynamical MRI of food freezing and thawing were presented at the food conference Magnetic Resonance in Food Science 2010 in France.
COBISS.SI-ID: 23974695