Visualisation in situ of volumetric microwave-convective baking of gluten free bread by time-resolved SRµCT

Important results from the project

The aim of the project was to increase the competitiveness of Swedish producers of gluten-free bread with improved bread quality, by imaging the structural development during microwave convection baking and convection with 4D SXCT. Modified starches affect the development of pores and lamellae and thus the volume of gluten-free bread. The companies´ understanding of the use of synchrotron-based technologies has increased after participation in measurements at PSI in Switzerland, and suggestions were given RISE for easier access for companies to the large facilities.

Expected long term effects

The results show a stagnation of the pore expansion after a short time of convection baking followed by a decrease in porosity, indicating a collapse of the pores. Addition of modified starch during combination baking shows slightly higher porosity and thinner lamellae compared to the reference. In summary, there are good opportunities to improve the quality of gluten-free bread using Swedish raw materials.

Approach and implementation

The project was a collaborative project between Garbo Food, the Swedish Starch Producers Association u.p.a. (SSF) and RISE and included recipe development, test baking and application work for beamline time during the project´s first year. During the project´s second year, 4D SRµCT was carried out on two different occasions on the beamline TOMCAT at PSI as well as image processing and image analysis of 4D SRµCT bread data at RISE.