Study of the bread oven rise by on‐line image analysis

Abstract

The final volume of a bread loaf is determined by a fast and dynamic phenomenon during baking, called 'oven rise'. This paper describes a method to characterize the bread oven-rise pattern by on-line image analysis. The bread baking process was acquired on-line as a series of digital images by a camera. The images were then processed to extract the morphological feature of the bread to enable the calculation of bread volume, based on the assumed geometry. Changes in the bread volume were found to exhibit a three-stage pattern. Influences of the dough mixing time and a novel ingredient, green tea extract (GTE), were examined from the patterns. 