Naslov
Ocjenjivanje šupljikavosti kruha računalnom analizom slike
(The Evaluation of the Bread Medium Part Porosity by Computer Method Called Image Analysis)

Autori
Magdić, Damir ; Ugarčić-Hardi, Žaneta

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
5th National Cereal And Bread Conference : Abstracts / Minkov, Ilia - Kostinbrod : Institut of Grain and Feed Industry, 1996

Skup
5th National Cereal And Bread Conference

Mjesto i datum
Kostinbrod, Bugarska, 24.10.1996. - 25.10.1996

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
kruh; šupljikavost sredine; računalna analiza slike
(bread; medium part porosity; digital image analysis)

Sažetak
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

Izvorni jezik
Engleski

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