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Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging

Artikel i vetenskaplig tidskrift
Författare Diana Bernin
Thomas Steglich
Magnus Röding
A. Moldin
D. Topgaard
Maud Langton
Publicerad i Food Research International
Volym 66
Sidor 132-139
ISSN 0963-9969
Publiceringsår 2014
Publicerad vid Institutionen för matematiska vetenskaper, matematisk statistik
Svenskt NMR-centrum vid Göteborgs universitet
Sidor 132-139
Språk en
Länkar dx.doi.org/10.1016/j.foodres.2014.0...
Ämnesord Gluten , MRI , Real-time , Salt , Spaghetti , Starch
Ämneskategorier Livsmedelsvetenskap, Industriell bioteknik

Sammanfattning

Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using 1H MRI in real-time with a temporal resolution of 45s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress. © 2014 Elsevier Ltd.

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