The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing

• Main Authors: Khadije Khoshakhlagh, Mohebbat Mohebbi, Mohammad Khalilian Movahhed
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2016-12-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: barbari flat bread; digital image analysis; image texture; part-baking
• Online Access: http://journals.rifst.ac.ir/article_68146_653d3f1c18fa340c1c69df7cc8c412b7.pdf

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.