Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/5085388
- author
- Bernin, Diana ; Steglich, Thomas ; Roeding, Magnus ; Moldin, Annelle ; Topgaard, Daniel LU and Langton, Maud
- organization
- publishing date
- 2014
- 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
- 2016-04-01 10:44:30
- date last changed
- 2022-04-12 17:06:33
@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}},
keywords = {{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}},
doi = {{10.1016/j.foodres.2014.09.007}},
volume = {{66}},
year = {{2014}},
}