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Abstract
Bread is one of the oldest foods of mankind, and among them, the sandwich bread is worldwide known and used. In this study we used the non‐destructive computed microtomography technique (microCT) to evaluate the behavior of bread structure over weeks after the production. In addition, the influence of the storage location of the sandwich bread, we performed a comparative analysis between storage at ambient temperature and refrigerated conditions. The analysis of the reconstructed images shows that the bread suffers loss of structure over the weeks. We also have found that keeping the bread refrigerated loses liquid, drying the bread, and thus increasing the loss of its structure. In addition, the porous structure of the bread was evaluated, and a complete characterization of the microstructural changes was performed over time.