The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing
In this study, Barbari flat bread was prepared by two methods, including part-baking and conventional baking and then stored at 4 °C for 7 days. Part-baking was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control). The samples were evaluated for the crust color, p...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2016-12-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
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| Online Access: | http://journals.rifst.ac.ir/article_68146_653d3f1c18fa340c1c69df7cc8c412b7.pdf |
| _version_ | 1828796536094457856 |
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| author | Khadije Khoshakhlagh Mohebbat Mohebbi Mohammad Khalilian Movahhed |
| author_facet | Khadije Khoshakhlagh Mohebbat Mohebbi Mohammad Khalilian Movahhed |
| author_sort | Khadije Khoshakhlagh |
| collection | DOAJ |
| description | In this study, Barbari flat bread was prepared by two methods, including part-baking and conventional baking and then stored at 4 °C for 7 days. Part-baking was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control). The samples were evaluated for the crust color, porosity and mean particle size by using ImageJ software during the storage time. Also, image texture features of samples were extracted using MATLAB software. Before acquiring images, the baking time of Barbari part-baked bread was completed to the baking time of control bread (10 minutes). Crust color of part-baked samples did not significantly change during 7 days, but the lightness of control bread decreased significantly. In addition, because of less porous and more compact texture of control bread and also, stronger changes in their image texture characteristics compared to part-baked bread during storage time, part-baking was a successful method for production of Barbari flat bread. Part-baked breads with different initial baking times were not completely similar. On the other hand, the results showed that the part-baked bread with different initial baking times were not similar in terms of quality characteristics. By comparing three quality features of the sample images after the second baking, the part-baked Barbari bread with initial baking for 6 minutes had higher quality and stability than other treatments. |
| first_indexed | 2024-12-12T04:24:25Z |
| format | Article |
| id | doaj.art-53d75d7985f3423a9bceb03303fe71c6 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-12T04:24:25Z |
| publishDate | 2016-12-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-53d75d7985f3423a9bceb03303fe71c62022-12-22T00:38:14ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572016-12-015326527810.22101/jrifst.2016.12.19.53468146The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image ProcessingKhadije Khoshakhlagh0Mohebbat Mohebbi1Mohammad Khalilian Movahhed2PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, IranProfessor, Department of Food Science and Technology, Ferdowsi University of Mashhad, IranPhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, IranIn this study, Barbari flat bread was prepared by two methods, including part-baking and conventional baking and then stored at 4 °C for 7 days. Part-baking was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control). The samples were evaluated for the crust color, porosity and mean particle size by using ImageJ software during the storage time. Also, image texture features of samples were extracted using MATLAB software. Before acquiring images, the baking time of Barbari part-baked bread was completed to the baking time of control bread (10 minutes). Crust color of part-baked samples did not significantly change during 7 days, but the lightness of control bread decreased significantly. In addition, because of less porous and more compact texture of control bread and also, stronger changes in their image texture characteristics compared to part-baked bread during storage time, part-baking was a successful method for production of Barbari flat bread. Part-baked breads with different initial baking times were not completely similar. On the other hand, the results showed that the part-baked bread with different initial baking times were not similar in terms of quality characteristics. By comparing three quality features of the sample images after the second baking, the part-baked Barbari bread with initial baking for 6 minutes had higher quality and stability than other treatments.http://journals.rifst.ac.ir/article_68146_653d3f1c18fa340c1c69df7cc8c412b7.pdfbarbari flat breaddigital image analysisimage texturepart-baking |
| spellingShingle | Khadije Khoshakhlagh Mohebbat Mohebbi Mohammad Khalilian Movahhed The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī barbari flat bread digital image analysis image texture part-baking |
| title | The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing |
| title_full | The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing |
| title_fullStr | The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing |
| title_full_unstemmed | The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing |
| title_short | The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing |
| title_sort | effect of initial cooking and shelf life time on the qualitative characteristics of half baked bread using image processing |
| topic | barbari flat bread digital image analysis image texture part-baking |
| url | http://journals.rifst.ac.ir/article_68146_653d3f1c18fa340c1c69df7cc8c412b7.pdf |
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