Abstract
AbstractBread is one of the oldest foods of mankind, and among them, the sandwich bread is worldwide known and used. In this study we used the non‐destructive computed microtomography technique (microCT) to evaluate the behavior of bread structure over weeks after the production. In addition, the influence of the storage location of the sandwich bread, we performed a comparative analysis between storage at ambient temperature and refrigerated conditions. The analysis of the reconstructed images shows that the bread suffers loss of structure over the weeks. We also have found that keeping the bread refrigerated loses liquid, drying the bread, and thus increasing the loss of its structure. In addition, the porous structure of the bread was evaluated, and a complete characterization of the microstructural changes was performed over time.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
