NMR Imaging of Bread and Biscuit

Bread making is a process consisting of four basic steps, mixing, kneading, proofing, and baking. Although each step contributes to the set up of the aerated structure of bread, the baking process of the dough foam is the ultimate and more impressive part of the bread making process. The final open sponge structure with interconnected cells results from more or less simultaneous physical, chemical, and biochemical changes during baking such as volume expansion, evaporation of water, protein denaturation, starch gelatinization, and formation of a open network of pores.