Naslov
Quality control of industrial bread using non- destructive method - image analysis

Autori
Lukinac Jasmina ; Čačić Kenjerić Frane ; Magdić Damir ; Nevistić Ante ;

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

Izvornik
Abstract book, 5th International congress Flour- Bread '09, 7th Croatian congress of cereal technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2009, 61-61

ISBN
978-953-7005-19-1

Skup
5th International congress Flour-Bread '09 7th Croatian congress of cereal technologists Brašno- kruh '09

Mjesto i datum
Opatija, Hrvatska, 21.08.2009. - 23.08.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
image analysis; bread; porosity; volume; H/D ratio

Sažetak
Quality of product on the market is an essential factor in the selection of products by the consumer. Bakery products are part of the food culture of each nation. To ensure that the quality of baker's products will satisfy customer's requirements, a wide range of different methods is available for analysis, from classical sensory analysis to newly developed fast non-destructive methods. The aim of this paper was to evaluate the quality of bread on the Croatian market from industrial production. For this study most represented bread makers were Included with most common types of bread which are present on the local market. Quality of analysed bread was made by the image analysis method, on different bread types: white, brown, baguette, corn and rye bread during six days. Samples were bought during 6 days, counting in total 216 loaves of bread. Among all bread properties which are in direct connection with the quality of starting resources, loaf volume and crumb quality (H/D ratio and the variability of the share of cells-porosity) are certainly the two most important quality parameters for the end user. In evaluation of these attributes image analysis is confirmed as an objective and highly reliable method and has become almost the standard bread quality evaluation method in the last decades. Porosity of analysed bread samples was determined according to the number, uniformly, size and shape of the cells on bread samples, and the obtained data were statistically processed and displayed in tables and graphs. Even during standardized and controlled industrial production of bread, analysed samples showed differences in the appearance concerning the volume, mass, H/D ratio and porosity.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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