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Study of the bread oven rise by on‐line image analysis
Author(s) -
Bai X.,
Zhou W.
Publication year - 2006
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.11
Subject(s) - volume (thermodynamics) , digital image analysis , ingredient , food science , line (geometry) , mixing (physics) , feature (linguistics) , mathematics , computer graphics (images) , artificial intelligence , chemistry , computer vision , computer science , geometry , physics , linguistics , philosophy , quantum mechanics
The final volume of a bread loaf is determined by a fast and dynamic phenomenon during baking, called ‘oven rise’. This paper describes a method to characterize the bread oven‐rise pattern by on‐line image analysis. The bread baking process was acquired on‐line as a series of digital images by a camera. The images were then processed to extract the morphological feature of the bread to enable the calculation of bread volume, based on the assumed geometry. Changes in the bread volume were found to exhibit a three‐stage pattern. Influences of the dough mixing time and a novel ingredient, green tea extract (GTE), were examined from the patterns. Copyright © 2006 Curtin University of Technology and John Wiley & Sons, Ltd.