Discover how 4D imaging reveals the hidden dynamics of baking and dough expansion.
The baking industry continuously seeks better control, consistency, and efficiency in dough processing. Whether in industrial food production or scientific research, understanding the physics of baking can lead to higher-quality products and optimized processes.
At TESCAN, we apply cutting-edge 4D micro-CT imaging to visualize and quantify the dynamics of bread baking in real-time. Our latest application note explores the physics behind dough rising, offering unique insights for food scientists and industrial researchers.
Download the Application Note
What You’ll Learn in the App Note:
âś… How dynamic micro-CT captures the rising process in 4D
âś… Particle Image Velocimetry (PIV): Tracking dough expansion at a microscopic level
âś… Insights into air void formation, crust development, and structural changes
âś… Potential applications for other food science studies
With TESCAN DynaTOM, researchers can analyze food transformations non-destructively and in real-time, paving the way for advancements in food science.
See below a dynamic micro-CT of melting cheese
Discover the transformative power of Dynamic Micro-CT Imaging in food science processes with TESCAN DynaTOM, the world's first laboratory micro-CT system designed for demanding time-lapse, in situ, and dynamic experiments. Optimize your food processes today with TESCAN DynaTOM.
Further reading:
micro-CT Team