The microstructural characteristics of wheat flour-based food products change during baking, with a consequent impact on the mechanical and physical properties of the product, as well as on its acceptability to consumers.

The aim of a recent study by a group of US researchers (Nemati and Takhar, 2025) was to apply image processing and computational modelling techniques (Pore Network Modelling, PNM) to analyse changes in the microstructural properties of wheat flour-based biscuits during baking. Specifically, for the experiment, the samples were baked in an oven set at 184±2°C for 10–60 minutes.

The authors argue that three phases can be observed during the process: expansion, contraction and subsequent expansion of the product’s structure. The total porosity of the samples varied within the range 0.145–0.373, with the largest pores observed in the product baked for 20 minutes. Biscuits baked for longer periods have more interconnected pores than those baked for 10 minutes, allowing them to transport fluids at a higher rate.

In conclusion, the image processing method proved effective in observing how the microstructural properties of the samples vary during baking. The data presented in the study can be usefully applied by the industry to modulate the quality of the finished product by adjusting the process parameters.

Bibliographic references: R. Nemati & P.S. Takhar, Journal of Food Science, 90, 2025, e17640