Bread browning kinetics during baking
The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation was determined during the process. Baking experiences were performed at 180, 2...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2007 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/111681 |
| Acceso en línea: | http://hdl.handle.net/11336/111681 |
| Access Level: | acceso abierto |
| Palabra clave: | COLOUR CHANGE BREAD MATHEMATICAL MODEL https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation was determined during the process. Baking experiences were performed at 180, 200 and 220 ºC under natural and forced convection. Linear trend was found between total colour change and weight loss of breads. A simple mathematical model was proposed to predict the development of browning during baking. The independent variables were the weight loss of breads and the baking temperature. For values of weight loss greater than 7 %, the mean absolute estimation error of the proposed model was 6.23 %. |
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