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A lot of processes in food technology are mainly controlled by temperatureand waterdistributions, both determining the final product quality. In the case of fermentation and baking of doughs an additional parameter of relevance is the three-dimensional pore structure. It may be influenced by the ingredients (dough recipe) as well as by the dough preparation, fermentation and baking process. Conventional methods for the local determination of temperatures, water concentration and binding and/or the pore size respectively the wall size distribution are mostly invasive or require elaborate sample preparation. Most of them give two-dimensional data only. An alternative method is given by magnetic resonance imaging (MRI), which combines the advantages of being non-invasive, with sufficient time-, temperatureand local resolution. The MRI method and results will be depicted in this presentation. Its applicability to real food systems and processes will be presented using the example of pore structure determination in bakery products. In this work the development of the porous structure during fermentation and baking of a yeast dough is studied inline in the processes. The increase in pore volume and dough structure has been investigated. For a finished product three-dimensional pictures of the pore and wall size distribution are created. After the implementation of an algorithm analyzing the three-dimensional MRI data, pore size distributions could be determined. Materials and methods Dough and products investigated The dough has been produced using 100 g of wheat flour (Type 405), 60 g of demineralised water, 5 g of sugar and 2 g of dry yeast powder as well as traces of a gadolinium-complex, reducing the relaxation time and thus the NMR measurement time. The dry yeast powder has been distributed within the wheat flour, adding the water (30°C), and kneaded by hand for approximately 5 min. A small sample of the dough of approximately 1 g was spherically formed, filled into a glass tube of 1.5 cm outer diameter and introduced into the MRI tomograph. As an example of a finished product, a piece of commercial bread called ‘Hüttenbrot’ from a local bakery was investigated. Magnetic Resonance Imaging (MRI) For all experiments a Bruker Super Wide Bore Kryo-magnet (Bruker Biospin, Rheinstetten) with a magnetic field of 4.7 T (proton resonance frequency 200 MHz) and a bore of 150 mm has been used. It is equipped with a Bruker Avance 200-console and imaging unit. Different IUFoST 2006 DOI: 10.1051/IUFoST:20060465

Pore structure determination in bakery products by magnetic resonance imaging