In situ investigation of cellular water transport and morphological changes during vacuum cooling of steamed breads

•Vacuum cooling on steamed bread at 25 °C and 85 °C was studied in situ with NMR/MRI.•Additional peak (T24) was found in steamed bread at 85 °C.•Bread at 85 °C had a higher mass loss of 10.29% during vacuum cooling.•Samples were clearly discriminated with PCA of 88.2%. Dynamic investigation of the e...

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Veröffentlicht in:	Food chemistry 2022-07, Vol.381, p.132211-132211, Article 132211
Hauptverfasser:	Ajani, Clement Kehinde, Zhu, Zhiwei, Sun, Da-Wen
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread - analysis Cellular transport Dynamic investigation Flour - analysis Morphology Nuclear magnetic resonance Steam Steamed bread Vacuum Vacuum cooling Water - chemistry
Online-Zugang:	Volltext
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