It is found that the change rule of NMR relaxation parameters and the MRI images are of great significance to evaluate the optimal stir time of industrial dough.

• 研究结果发现,面团的NMR弛豫参数的变化规律,以及面团形成过程的所体现的MR图像对指导和评价工业化面团形成所需要的最佳搅拌时间具有重要意义。