In-situ microwave-convective baking of bread by means of time-resolved Synchrotron X-ray microtomography
| Reference number | |
| Coordinator | RISE Research Institutes of Sweden AB - Livsmedelsacceleratorn, Agrifood and Bioscience, Göteborg |
| Funding from Vinnova | SEK 500 000 |
| Project duration | June 2019 - September 2021 |
| Status | Completed |
| Venture | Research infrastructure - utilisation and collaboration |
| Call | Industrial pilot projects for utilisation of neutron- and photon based techniques at large scale infrastructures - spring 2019 |
| End-of-project report | 2019-02572_Finax.pdf (pdf, 427 kB) |
Important results from the project
The purpose was to increase Finax´ understanding of time-dependent volume expansion during baking, by in-situ experiments. A technical solution was successfully implemented to enable use of time-resolved Synchrotron X-ray microtomography (SRµCT) at the Swiss Light Source experimentstation TOMCAT, with high temporal and spatial resolution to visualize the structural bread changes during microwave (MW) -convective baking. Results showed that the time-dependent 3D bubble structure in dough before, during and after baking can be determined. The type of baking process and flour influence the kinetics and final bread structure.
Expected long term effects
Results showed that it is possible to determine the time-dependent 3D bubble structure in the dough before baking, during baking and after baking at TOMCAT by using the tailor-made microwave-convective oven. It was found that the type of baking and the flour type will influence the bubble growth kinetics and the final bread structure considerably. In addition, initial results also show that further development of the oven and its process control will facilitate imaging of the fast structure changes that occur during microwave (MW) and combined MW baking, such as MW-convective baking.
Approach and implementation
A technical solution was successfully implemented to enable use of time-resolved Synchrotron X-ray microtomography (SRµCT) with high temporal and spatial resolution to visualize the structural bread changes during microwave (MW)-convective baking. In-situ experiments were made to increase the understanding of the time-dependent volume expansion during bread baking. Results showed that the time-dependent 3D bubble structure in dough before, during and after baking can be determined. The type of process and flour influenced the growth kinetics and the final bread structure.