Kinetics of the crust thickness development of bread during baking.

Abstract

The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E… (More)
DOI: 10.1007/s13197-012-0872-z

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