MRI study of bread baking: experimental device and MRI signal analysis

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Abstract

Summary

An oven dedicated to a magnetic resonance imager (MRI) was designed and constructed for continuous monitoring of the entire baking process. The general aim was to test whether response variables conventionally measured on bread loaves, such as temperature, density, and water loss, were consistent with those reported for similar products baked in classical convection ovens. MRI images acquired during baking are presented and discussed, emphasising the need to develop quantitative MRI methods allowing conversion of the MRI signal into one variable of interest, such as local density or local water content.

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