engleski

Variability of crumb grain in bread from industrial production

Differences in appearence of finalized bakery products can be obtained even if standardized production is leaded and managed by computer. The aim in this research was to determine crumb grain and its change during bread production based on the same flour with constant process parameters and recipes. In experimental part of this work bread samples called Bijeli, Primorski and Miješani kukuruzni from regular market during 12 days were analyzed. The crumb grain was determined on bread slices by digital image analysis method and obtained data were processed and presented by tables and graphically. Results showed that bread sample called Bijeli had 17.26% crumbs in average ; Primorski had 21.81% while bread called Miješani kukuruzni had 28.38% crumbs on analyzed area. In spite of constant parameters crumb grain during mentioned period differs from 41.06% in bread called Primorski, 47.57% in bread called Bijeli to 48.35% in bread called Kukuruzni miješani.

bread; crumb grain; digital image analysis

nije evidentirano