NUCLEAR-MAGNETIC-RESONANCE IMAGING AND SPECTROSCOPIC STUDIES OF WHEATFLAKE BISCUITS DURING BAKING

Authors
DUCE SL ABLETT S DARKE AH PICKLES J HART C
Citation
Sl. Duce et al., NUCLEAR-MAGNETIC-RESONANCE IMAGING AND SPECTROSCOPIC STUDIES OF WHEATFLAKE BISCUITS DURING BAKING, Cereal chemistry, 72(1), 1995, pp. 105-108
Citations number
19
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
72
Issue
1
Year of publication
1995
Pages
105 - 108
Database
ISI
SICI code
0009-0352(1995)72:1<105:NIASSO>2.0.ZU;2-Z
Abstract
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.