Quality evaluation of bread supplemented with millet (panicum miliaceum l.) flour... Acceptable volume and crumb structure (porosity and elasticity) were achieved....
Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer... This study seeks to compare image analysis techniques (binarization using Otsu’s method and the default ImageJ algorithm, a variation of the iterative intermeans method) for quantification of differences in the crumb structure of breads made with different percentages of whole-wheat flour and fat replacer, and discuss the behavior of the parameters number of cells, mean cell area, cell...
Genotype effect on dough rheological properties and bread crumb structure of flours with different gluten strength... Using bread improver significantly destroyed dough viscoelastic properties of these with higher gluten strength with negative effect on loaves shape and bread crumb structure
Effect of an oxidizing improver on dough rheological properties and bread crumb structure in winter wheat cultivars (triticum aestivum l.) with different gluten strength... Using bread an oxidizing improver significantly destroyed dough viscoelastic properties of cultivars with higher gluten strength with negative effect on loaves shape and bread crumb structure....
