engleski

Variability of crumb grain in bread from industrial production

Differences in appearance of finalized bakery products can be obtained even if standardized production is leaded and managed by computer. The aim in this research was to determine crumb grain and its change during bread production based on the same flour with constant process parameters and recipes. In experimental part of this work bread samples called "Bijeli", "Primorski" and "Miješani kukuruzni" from regular market during 12 days were analyzed. Total gas cell area (TCA) was determined on bread slices by digital image analysis method and obtained data were processed and presented by tables and graphically. Results showed that bread sample called "Bijeli" had 17.26% TCA in average ; "Primorski" had 21.81% while bread called "Miješani kukuruzni" had 28.38% TCA. In spite of constant parameters total gas cell area during mentioned period differs from 47.57% in bread called "Bijeli", 41.06% in bread called "Primorski", to 48.35% in bread called "Kukuruzni miješani".

bread; crumb grain; image analysis

nije evidentirano