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

Bernin, Diana; Steglich, Thomas; Roeding, Magnus; Moldin, Annelle; Topgaard, Daniel LU and Langton, Maud (2014) In Food Research International 66. p.132-139
Abstract
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 H-1 MRI in real-time with a temporal resolution of 45 s. 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... (More)
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 H-1 MRI in real-time with a temporal resolution of 45 s. 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. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Spaghetti, Salt, MRI, Gluten, Starch, Real-time
in
Food Research International
volume
66
pages
132 - 139
publisher
Elsevier
external identifiers
  • wos:000347264100016
  • scopus:84907816472
ISSN
0963-9969
DOI
10.1016/j.foodres.2014.09.007
language
English
LU publication?
yes
id
8d7d88c9-1fe3-4284-87fd-78adf0769c72 (old id 5085388)
date added to LUP
2015-02-26 13:06:54
date last changed
2017-07-02 03:17:52
@article{8d7d88c9-1fe3-4284-87fd-78adf0769c72,
  abstract     = {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 H-1 MRI in real-time with a temporal resolution of 45 s. 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. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Bernin, Diana and Steglich, Thomas and Roeding, Magnus and Moldin, Annelle and Topgaard, Daniel and Langton, Maud},
  issn         = {0963-9969},
  keyword      = {Spaghetti,Salt,MRI,Gluten,Starch,Real-time},
  language     = {eng},
  pages        = {132--139},
  publisher    = {Elsevier},
  series       = {Food Research International},
  title        = {Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging},
  url          = {http://dx.doi.org/10.1016/j.foodres.2014.09.007},
  volume       = {66},
  year         = {2014},
}