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Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life
Author(s) -
Pourfarzad Amir,
Mohebbi Mohebbat,
MazaheriTehrani Mostafa
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.2980.x
Subject(s) - rheology , food science , mathematics , anisotropy , materials science , composite material , chemistry , optics , physics
Summary Cellular materials are often anisotropic, i.e. their properties depend on the direction in which they are measured. The aim of this work was to examine the effect of liquid improver components on image features (colour difference, average size, area fraction, cell wall thickness, fractal dimension, solidity, and circularity) of Barbari flat bread in both cross and longitudinal sections. Glycerol, sodium stearoyl‐2‐lactylate and enzyme active soy flour were evaluated as improver constituents. Image characteristics were furthermore correlated with dough rheology, quality, and shelf life in both sections of bread. Results from statistical analysis suggest that the parameters describing anisotropy or the favourite orientation of cell structure are crucial in understanding more than 50% of differences observed in crumb architecture. The coefficients of determination of all the response variables were higher than 0.81. Among image features, colour difference and average size gave the most correlations from −0.857 to 0.896 and −0.784 to 0.698 with other properties, respectively.