Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of <i>Pogácsa</i> Cake: An Image Analysis Study

Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of <i>Pogácsa</i> Cake: An Image Analysis Study

<i>Pogácsa</i> is a high-demand bakery product with a unique texture, where crumb structure is a determining factor for its textural quality and consumer acceptability. At present, there is no non-destructive in-line inspection method for textural quality assessment of <i>pogácsa&l...

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Bibliographic Details
Main Authors: Hanieh Amani, László Baranyai, Katalin Badak-Kerti, Amin Mousavi Khaneghah
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
image analysis
textural properties
pore volumetric ratio
porosity
Online Access:https://www.mdpi.com/2304-8158/11/3/321

Internet

https://www.mdpi.com/2304-8158/11/3/321

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