engleski

Bread Loaf Volume Comparison of Osijek Wheat Varietes Harvested in 2000 Determined By Different Methods

Test baking of uniformly shaped bread loaves was done for 10 wheat cultivars from Osijek and for Croatian cultivar improver. Loaves volumes were determined according to the ICC standard method. Images of medium loaf surface were digitalized and were processed using original computer program comparing the surface areas and the medium part porosities. Loaves of cultivar Zitarka were used as referential values for a volume yield. According to the results of the ICC standard method for volume analysis, the loaves of the cultivars Barbara (1.41%) and Klara (10.91%) were bigger than the reference loaves. The results obtained by digital image analysis show slightly bigger loaves volumes of the cultivars Kata (0.67), Monika (1.67), Srpanjka (1.67), Ana (4.33%), Golubica (4.67%), Klara (4.67%), Demetra (5.67%) and Barbara (6.33%). The smallest pore area, approximately bigger than 1 mm in diameter, was found in the loaves of the cultivars Zitarka (0.66%), Kata (0.81%) and Golubica (1.07%), while the biggest pore area was found in the loaves of the cultivars Divana (5.52%), Klara (5.63%) and Srpanjka (5.78%). The threshold value in 8-bit palette was positioned at 128 greylevel.

loaf volume; porosity; wheat cultivars; ICC method; image analysis

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