Quantitative MRI study of layers and bubbles in Danish pastry during the proving process
Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three compo...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Deligny, Cécile [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Schlagwörter: |
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| Umfang: |
10 |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:203 ; year:2017 ; pages:6-15 ; extent:10 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.jfoodeng.2017.01.016 |
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ELV035793295 |
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| 520 | |a Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. | ||
| 520 | |a Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. | ||
| 650 | 7 | |a Bubble |2 Elsevier | |
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| 650 | 7 | |a Fat |2 Elsevier | |
| 650 | 7 | |a Dough |2 Elsevier | |
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| 700 | 1 | |a Lucas, Tiphaine |4 oth | |
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10.1016/j.jfoodeng.2017.01.016 doi GBV00000000000077A.pica (DE-627)ELV035793295 (ELSEVIER)S0260-8774(17)30022-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Deligny, Cécile verfasserin aut Quantitative MRI study of layers and bubbles in Danish pastry during the proving process 2017transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Bubble Elsevier Puff pastry Elsevier Inflation Elsevier Gas cell Elsevier Fat Elsevier Dough Elsevier Collewet, Guylaine oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:203 year:2017 pages:6-15 extent:10 https://doi.org/10.1016/j.jfoodeng.2017.01.016 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 203 2017 6-15 10 045F 630 |
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10.1016/j.jfoodeng.2017.01.016 doi GBV00000000000077A.pica (DE-627)ELV035793295 (ELSEVIER)S0260-8774(17)30022-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Deligny, Cécile verfasserin aut Quantitative MRI study of layers and bubbles in Danish pastry during the proving process 2017transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Bubble Elsevier Puff pastry Elsevier Inflation Elsevier Gas cell Elsevier Fat Elsevier Dough Elsevier Collewet, Guylaine oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:203 year:2017 pages:6-15 extent:10 https://doi.org/10.1016/j.jfoodeng.2017.01.016 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 203 2017 6-15 10 045F 630 |
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10.1016/j.jfoodeng.2017.01.016 doi GBV00000000000077A.pica (DE-627)ELV035793295 (ELSEVIER)S0260-8774(17)30022-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Deligny, Cécile verfasserin aut Quantitative MRI study of layers and bubbles in Danish pastry during the proving process 2017transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Bubble Elsevier Puff pastry Elsevier Inflation Elsevier Gas cell Elsevier Fat Elsevier Dough Elsevier Collewet, Guylaine oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:203 year:2017 pages:6-15 extent:10 https://doi.org/10.1016/j.jfoodeng.2017.01.016 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 203 2017 6-15 10 045F 630 |
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10.1016/j.jfoodeng.2017.01.016 doi GBV00000000000077A.pica (DE-627)ELV035793295 (ELSEVIER)S0260-8774(17)30022-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Deligny, Cécile verfasserin aut Quantitative MRI study of layers and bubbles in Danish pastry during the proving process 2017transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Bubble Elsevier Puff pastry Elsevier Inflation Elsevier Gas cell Elsevier Fat Elsevier Dough Elsevier Collewet, Guylaine oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:203 year:2017 pages:6-15 extent:10 https://doi.org/10.1016/j.jfoodeng.2017.01.016 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 203 2017 6-15 10 045F 630 |
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10.1016/j.jfoodeng.2017.01.016 doi GBV00000000000077A.pica (DE-627)ELV035793295 (ELSEVIER)S0260-8774(17)30022-5 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Deligny, Cécile verfasserin aut Quantitative MRI study of layers and bubbles in Danish pastry during the proving process 2017transfer abstract 10 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. Bubble Elsevier Puff pastry Elsevier Inflation Elsevier Gas cell Elsevier Fat Elsevier Dough Elsevier Collewet, Guylaine oth Lucas, Tiphaine oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:203 year:2017 pages:6-15 extent:10 https://doi.org/10.1016/j.jfoodeng.2017.01.016 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 203 2017 6-15 10 045F 630 |
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Quantitative MRI study of layers and bubbles in Danish pastry during the proving process |
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Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. |
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Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. |
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Proving of a real sized Danish pastry (10 cm × 5 cm) was studied by MRI to visualize dough and fat layers and their evolution. The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries. |
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The number of fat layers was varied from 4 to 12, the latter being relevant to the lower range used on an industrial scale. A new method of quantification of the three components, gas, gas-free dough and fat, in partial volume was applied to MRI images of Danish pastry during proving. The method estimated accurately the proportion of gas with a maximal bias of 5%. Sheeting steps up to 3 did not modify the inflation process of pastry and hence did not alter the gluten network and its capacity to retain gases at the global scale. A degassing effect of lamination was observed from the third sheeting step (dough layers with median thickness of about 750 μm). Thickness between dough layers was not the same from the bottom to the top of the laminated dough and this was amplified during proving. However, the gas proportion in these layers was homogenous and there was no effect of the position of the layer on its expansion. Large bubbles (> 0.5 mm) were visualized in dough layers but they were not elongated at this step of processing, as are bubbles typical of Danish pastry once baked. Eye-shaped bubbles were instead visualized in fat layers; their number increased more rapidly than that of fat layers. They contributed to less than 10% of overall inflation. Finally, large, undetectable portions of fat (40 ± 13 mm equivalent to about 80 pixels) were assigned to missing fat material and breaks in the layering, considered as undesirable by the bakers. These void spaces represented 7.7% of the expected total length of fat layers in the MRI images, a proportion also reported from CLSM images of the same pastries.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Bubble</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Puff pastry</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Inflation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gas cell</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Fat</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Dough</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Collewet, Guylaine</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lucas, Tiphaine</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier Science</subfield><subfield code="a">Luo, Xixi ELSEVIER</subfield><subfield code="t">Al</subfield><subfield code="d">2018</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV001637789</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:203</subfield><subfield code="g">year:2017</subfield><subfield code="g">pages:6-15</subfield><subfield code="g">extent:10</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.jfoodeng.2017.01.016</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">51.54</subfield><subfield code="j">Nichteisenmetalle und ihre Legierungen</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">33.61</subfield><subfield code="j">Festkörperphysik</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.90</subfield><subfield code="j">Festkörperchemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">203</subfield><subfield code="j">2017</subfield><subfield code="h">6-15</subfield><subfield code="g">10</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
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