Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life

International Journal of Food Science and Technology

Volumn 47, Issue 7, 2012, Pages 1354-1360

  Pourfarzad, Amir ^a   Mohebbi, Mohebbat ^a   Mazaheri Tehrani, Mostafa ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Barbari bread; Crumb structure; Image analysis; Liquid improver

Indexed keywords

AREA FRACTION; AVERAGE SIZE; BARBARI BREAD; CELL STRUCTURE; CELL-WALL THICKNESS; CELLULAR MATERIAL; COLOUR DIFFERENCES; CRUMB STRUCTURE; DOUGH RHEOLOGY; IMAGE CHARACTERISTICS; IMAGE FEATURES; LONGITUDINAL SECTION; SHELF LIFE; SOY FLOUR;

ANISOTROPY; COLOR PRINTING; ELASTICITY; FRACTAL DIMENSION; GLYCEROL; IMAGE ANALYSIS; LIQUIDS; RHEOLOGY; SODIUM;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 84862553240     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.2980.x     Document Type: Article

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