De Guio François, Musse Maja, Benoit-Cattin Hugues, Lucas Tiphaine, Davenel Armel
Cemagref, UR TERE, 17 Avenue de Cucillé, Rennes, France.
Magn Reson Imaging. 2009 May;27(4):577-85. doi: 10.1016/j.mri.2008.08.009. Epub 2008 Nov 4.
Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging, local characterization of signal loss in gradient-echo imaging and prediction of relaxation times by simulation to estimate bubble radii in bread dough during proving. Maps of radii showed different regions of dough constituting networks which evolved during proving. Mean radius and bubble distribution were assessed during proving.
磁共振成像已在面包面团和气泡监测研究中证明了其潜在应用，并且可以监测诸如面团醒发和烘焙等动态过程。然而，不良的磁化率效应常常影响定量研究，尤其是在高场强时。本文提出了一种新的低场方法，该方法基于自旋回波成像中孔隙率的局部评估、梯度回波成像中信号损失的局部表征以及通过模拟预测弛豫时间，以估计醒发过程中面包面团中的气泡半径。半径图显示了面团构成的网络在醒发过程中演变的不同区域。在醒发过程中评估了平均半径和气泡分布。
