engleski

The Evaluation of the Bread Medium Part Porosity by Computer Method Called Image Analysis

A digital image analysis (DIA) for the evaluation of porosity on bread medium part in dependence of various aditive shares was used. Experimental breads were prepared from wheat flour type T-850 by adding C-vitamin and 5, 10 and 15% of defatted soya flour and wheat bud. The porosity was determined by the standard method of organoleptic evaluation and DIA method on the same samples. Digital analysis of bread medium part was done with four rectangular segments and with only one big rectangular part of the same surface. It was shown with both methods that bread slices had maximum porosity with 10% of wheat bud and with added C-vitamin and minimum porosity with 5% of wheat bud in bread. At the same time DIA method was shown as more objective method with smaler standard deviations at all samples

bread; medium part porosity; digital image analysis

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