Example Observation of Voids in White Bread Using Microfocus X-ray CT System

User Benefits

- Microfocus X-ray CT system enables the observation of complex three-dimensional shapes inside food in a non-destructive and simple manner. - The distribution of voids in food can be visualized through three-dimensional representations, and the size of each void can be calculated.

Introduction

Texture is one of the important factors influencing the taste of food. For example, the texture of bread is described using various words, such as “moist,” “fluffy,” and “crispy.” The difference in the texture of bread is caused not only by the elasticity and strength of wheat itself, but also by the size and distribution of voids. In addition, the size and distribution of the voids in the bread change depending on its type, ingredients, and manufacturing method. Because changes in texture occur in various foods including bread owing to the presence of voids, it is important to study the void structure to develop and produce foods that are preferred by many different consumers. An effective tool for studying the void structure of foods is a microfocus X-ray CT system. This X-ray CT system can visualize an internal three-dimensional structure without destroying the object. Therefore, it is a useful tool for observing the interior of foods with complex porous structures, such as bread. Herein, an example of an observation and an analysis of the internal structure of two types of bread using a Shimadzu inspeXio SMX-225 CT FPD HR Plus micro focus X-ray CT system is described.

February 28, 2021 GMT