Investigation of bread baking by synchrotron X-ray tomography

Last week we helped RISE Research Institutes of Sweden to investigate bread baking by synchrotron X-ray tomography at the TOMCAT beamline, SLS. A tailor-made microwave-convective oven was used to follow dough structure in 4D. The results show temporal evolution of the bubble structure in 3D, their size, shape and bread’s porosity. Microwave-convective baking offers an energy-efficient way to bake bread in a shorter processing time. It could potentially help the industry overcome the challenge of reducing baking times while at the same time maintaining desired bread volume and quality properties.