Journal of Bioprocessing & Biotechniques

Mahdi Karimi

Publications

• Research Article
  Effect of Different Processing Parameters on Quality Factors and Image Texture Features of Bread
  Author(s): Mahdi Karimi, Milad Fathi, Zahra Sheykholeslam, Bahareh Sahraiyan and Fariba NaghipoorMahdi Karimi, Milad Fathi, Zahra Sheykholeslam, Bahareh Sahraiyan and Fariba Naghipoor
  
  In this research, image texture analysis as a nondestructive and rapid method was applied for estimation of mechanical texture property of bread. Bread samples were formulated using different emulsifiers (i.e. SSL, DATEM and E471) in three concentrations (0.2, 0.4 and 0.6%) at three proofing times (25, 35 and 45min) and sensory properties, specific volume, color components (i.e. L*, a* and b*), porosity, hardness and four image texture features (i.e. contrast, correlation, energy and homogeneity) were determined. The results indicated that emulsifier treated samples showed better (p<0.05) sensory perceptions in compression to control samples. However, the proofing time did not show significant effect. Application of E471 significantly increased the specific volume of bread. Emulsifier treated samples had higher lightness values. Application of h.. Read More»
  DOI: 10.4172/2155-9821.1000127

  Abstract PDF