Nuclear magnetic resonance imaging and spectroscopic studies of wheat flake biscuits during baking

Wheat flake biscuits of known moisture and lipid contents were studied by nuclear magnetic resonance (NMR) imaging (MRI) to determine whether the moisture content of these low moisture samples could be measured by this technique. The water and lipid components of the observed NMR image signal were a...

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Veröffentlicht in:	Cereal chemistry 1995-01, Vol.72 (1), p.105-108
Hauptverfasser:	Duce, S.L. (Cambridge School of Clinical Medicine, Cambridge, England.), Ablett, S, Darke, A.H, Pickles, J, Hart, C, Hall, L.D
Format:	Artikel
Sprache:	eng
Schlagworte:	AGUA ALIMENTOS APTITUDE BOULANGERE Biological and medical sciences BISCUIT BLE CARACTERISTICAS DE LA COCCION Cereal and baking product industries COMPOSICION APROXIMADA COMPOSITION GLOBALE CONTENIDO DE HUMEDAD EAU ESPECTROMETRIA ESPECTROSCOPIA RMN Food industries Fundamental and applied biological sciences. Psychology GALLETAS LIPIDE LIPIDOS PRODUCTOS DERIVADOS DE CEREALES PRODUIT ALIMENTAIRE PRODUIT CEREALIER SPECTROMETRIE SPECTROSCOPIE RMN TENEUR EN EAU TRIGO
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Zusammenfassung:	Wheat flake biscuits of known moisture and lipid contents were studied by nuclear magnetic resonance (NMR) imaging (MRI) to determine whether the moisture content of these low moisture samples could be measured by this technique. The water and lipid components of the observed NMR image signal were assigned from a 1H relaxation study. A serial imaging study of the baking of a wheat flake biscuit mapped the spatial and temporal changes in moisture content across the biscuit during baking and resting
ISSN:	0009-0352 1943-3638