hrvatski

Ispitivanje utjecaja smrzavanja na izgled sredine kruha primjenom računalne analize slike

The shares of coarse and close area were determined on bread cuts produced from nine different wheat cultivars. Croatian wheat cultivars from Agricultural institute in Osijek (Ana, Barbara, Crvenka, Demetra, Golubica, Hana, Klara, Srpanjka i Žitarka) were used. Bread samples produced from Osijek cultivars were frozen at -10 º ; C for six months and after that shares of coarse and close area were determined. Image analysis method was applied and results of analysis of unfrozen and frozen bread loaves were compared.

sredina kruha ; zamrzavanje ; računalna analiza slike

sažetak rada je izašao i u Knjizi sažetaka ; str. 26-26.

engleski

Examination of freezing influence on bread medium part appearance applying image analysis

The shares of coarse and close area were determined on bread cuts produced from nine different wheat cultivars. Croatian wheat cultivars from Agricultural institute in Osijek (Ana, Barbara, Crvenka, Demetra, Golubica, Hana, Klara, Srpanjka i Žitarka) were used. Bread samples produced from Osijek cultivars were frozen at -10 º ; C for six months and after that shares of coarse and close area were determined. Image analysis method was applied and results of analysis of unfrozen and frozen bread loaves were compared.

bread medium ; freezing ; image analysis

sažetak rada je izašao i u Knjizi sažetaka ; str. 26-26.