Sl. Duce et al., NUCLEAR-MAGNETIC-RESONANCE IMAGING AND SPECTROSCOPIC STUDIES OF WHEATFLAKE BISCUITS DURING BAKING, Cereal chemistry, 72(1), 1995, pp. 105-108
Wheat flake biscuits of known moisture and lipid contents were studied
by nuclear magnetic resonance (NMR) imagining (MRI) to determine whet
her the moisture content of these low moisture samples could be measur
ed by this technique. The water and lipid components of the observed N
MR image signal were assigned from a H-1 relaxation study. A serial im
aging study of the baking of a wheat flake biscuit mapped the spatial
and temporal changes in moisture content across the biscuit during bak
ing and resting.