2D-SE, 2D-GE and 3D-GE two-point T1 -weighted MRI methods were evaluated in this study in order to maximise the accuracy of temperature mapping of bread dough during thermal processing. Uncertainties were propagated throughout each protocol of measurement, and comparisons demonstrated that all the methods with comparable acquisition times minimised the temperature uncertainty to similar extent. The experimental uncertainties obtained with low field MRI were also compared to the theoretical estimations. Some discrepancies were reported between experimental and theoretical values of uncertainties of temperature; however, experimental and theoretical trends with varying parameters agreed to a large extent for both SE and GE methods. The 2D-SE method was chosen for further applications on pre-fermented dough because of its lower sensitivity to susceptibility differences in porous media. It was applied for temperature mapping in pre-fermented dough during chilling prior to freezing and compared locally to optical fiber measurements.