Bread crust thickness measurement using digital imaging and L a b colour system

Jusoh, Yanti Maslina Mohd; Chin, Nyuk Ling; Yusof, Yus Aniza; Rahman, Russly Abdul

doi:10.1016/j.jfoodeng.2009.04.002

Cited by 77 publications

(21 citation statements)

References 23 publications

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“…Similarly, Mohd Jusoh et al . () and Shittu et al . () found that the L *‐value of the bread crust and/or crumb decreased with increasing baking conditions.…”

Section: Resultsmentioning

confidence: 91%

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Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Sarawong

Gutiérrez

Berghofer

et al. 2014

Int J of Food Sci Tech

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Summary Green plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 23 factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.

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“…Similarly, Mohd Jusoh et al . () and Shittu et al . () found that the L *‐value of the bread crust and/or crumb decreased with increasing baking conditions.…”

Section: Resultsmentioning

confidence: 91%

“…Mohd Jusoh et al . () observed that higher baking temperature and longer baking time produced bread with higher crust thickness that did not allow water evaporation from the crumb, leading to a very moist but also soft bread crumb.…”

Section: Resultsmentioning

confidence: 99%

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Sarawong

Gutiérrez

Berghofer

et al. 2014

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The total color difference, ΔE of the bread slices from the reference is:

Δ E = {[{(L_{o} - L)}^{2} + {(a_{o} - a)}^{2} + {(b_{o} - b)}^{2}]}^{\frac{1}{2}}

where L o = 100, a o = 0 and b o = 0 (Mohd Jusoh et al . ).…”

Section: Methodsmentioning

confidence: 97%

Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture With Dough Rheology and Image Characteristics

Pourfarzad

Najafi

2012

Journal of Texture Studies

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The effect of liquid improver components on texture of Barbari flat bread was examined. Glycerol, sodium stearoyl‐2‐lactylate (SSL) and enzyme‐active soy flour (ESF) were evaluated as improver constituents. Texture characteristics were further correlated with dough rheology, quality, image features and shelf life of bread. Statistical analysis suggests that more than 50% of the whole structural variance existing between bread samples could be interpreted by texture parameters. The optimum improver combination was found to be 1.27% of glycerol, 0.41% of SSL and 1.59% of ESF when desirable function method was applied. The variations of hardening rates with time were used to test 11 different models. In studying the consistency of each model, some statistical tests, such as reduced χ2, mean bias error and root mean square error were also used as well as correlation coefficients. The results of these tests have also confirmed the consistency of the Rational model. Practical Application This methodology simplifies the study of bread textural parameters during storage and the result interpretation. The correlation analysis has demonstrated that the number of textural parameters of breads to study can be reduced.

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“…A thick crust developed in response to high heat accumulation in the hot zones, inducing excessive crust formation through water vaporization, protein denaturation, Maillard reaction, and caramelization at high rates. The hot zones are the zones of higher temperature increase and crust development during longer periods of any given baking time (Jefferson et al 2006;Mohd-Jusoh et al 2009).…”

Section: Resultsmentioning

confidence: 99%

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Lee

Boonsupthip

2014

Cereal Chem

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With high competition in bakery markets, baking process improvements in efficiency are necessary. Sliced butter cake is a well‐known bakery product. It is baked in a long, rectangular aluminum pan in which it is difficult to manage homogeneous heat distribution throughout the whole cake. Alteration of pan thermal properties through the Biot number concept (reducing thermal conductivity at the ends of the pan to increase Bi to 1.30) improved homogeneity of the heat distribution as well as the cake qualities throughout the whole cake piece by modifying the cake properties at the problematic location adjacent to the ends of the pan (hot zones, where crust thickness was reduced from 0.32 to 0.23 cm, cake height increased from 6.8 to 7.4 cm, and cake and crust colors improved). Waste from size defects (cake height too short and crust too thick) of butter cake in the hot zones was also reduced. The sensory results revealed improvement in the softness, moistness, and overall liking of the cake. Higher homogeneity in the cake temperature improved cake production by reducing baking time through application of higher thermal convection of hot air in the baking oven. Such findings confirm a simple approach for baking improvement through selection of proper baking tray materials. Biot number is a useful concept for baking optimization process design.

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Bread crust thickness measurement using digital imaging and L a b colour system

Cited by 77 publications

References 23 publications

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture With Dough Rheology and Image Characteristics

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

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