Cereal Chem 72:105-108  |  VIEW ARTICLE

Nuclear Magnetic Resonance Imaging and Spectroscopic Studies of Wheat Flake Biscuits During Baking.

S. L. Duce, S. Ablett, A. H. Darke, J. Pickles, C. Hart, and L. D. Hall. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Wheat flake biscuits of known moisture and lipid contents were studied by nuclear magnetic resonance (NMR) imaging (MRI) to determine whether the moisture content of these low moisture samples could be measured by this technique. The water and lipid components of the observed NMR image signal were assigned from a 1H relaxation study. A serial imaging study of the baking of a wheat flake biscuit mapped the spatial and temporal changes in moisture content across the biscuit during baking and resting.