Kinetics of the crust thickness development of bread during baking

The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relation...

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Veröffentlicht in:	Journal of food science and technology 2014-11, Vol.51 (11), p.3439-3445
Hauptverfasser:	Soleimani Pour-Damanab, Alireza, Jafary, A., Rafiee, Sh
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Baking industry Bread Chemistry Chemistry and Materials Science Chemistry/Food Science Computer vision Control systems Flour Food Food Science Mathematical models Moisture content Nutrition Original Original Article Production methods Studies Vision systems Water
Online-Zugang:	Volltext
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