Bread crust thickness measurement using digital imaging and L a b colour system
A simple and new method was developed for the evaluation of baking process on bread quality through the measurement of bread crust thickness. By distinguishing the crust and crumb regions of bread, the system which uses digital imaging and the L a b colour system can predict bread crust thickness fr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13452/ http://psasir.upm.edu.my/id/eprint/13452/1/Bread%20crust%20thickness%20measurement%20using%20digital%20imaging%20and%20L%20a%20b%20colour%20system.pdf |
| _version_ | 1848842116311023616 |
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| author | Mohd Jusoh, Yanti Maslina Chin, Nyuk Ling Yusof, Yus Aniza Abdul Rahman, Russly |
| author_facet | Mohd Jusoh, Yanti Maslina Chin, Nyuk Ling Yusof, Yus Aniza Abdul Rahman, Russly |
| author_sort | Mohd Jusoh, Yanti Maslina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A simple and new method was developed for the evaluation of baking process on bread quality through the measurement of bread crust thickness. By distinguishing the crust and crumb regions of bread, the system which uses digital imaging and the L a b colour system can predict bread crust thickness from the colour measurements of bread surface browning. Standard baking tests were conducted at different levels of temperature and time combinations to produce open breads with different crust thickness. The results show that the crust thickness which ranged from 6.02 to 9.00 mm has a negative relationship with each of the L, a, and b values and a positive correlation with the total colour difference (ΔE) of bread crust. The data also demonstrated that crust thickness increases with the investigated baking temperatures of 185, 195, and 205 °C more significantly (p < 0.0001) than baking times of 25, 30 and 35 min (p < 0.001). |
| first_indexed | 2025-11-15T07:54:01Z |
| format | Article |
| id | upm-13452 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:54:01Z |
| publishDate | 2009 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-134522016-04-21T01:42:38Z http://psasir.upm.edu.my/id/eprint/13452/ Bread crust thickness measurement using digital imaging and L a b colour system Mohd Jusoh, Yanti Maslina Chin, Nyuk Ling Yusof, Yus Aniza Abdul Rahman, Russly A simple and new method was developed for the evaluation of baking process on bread quality through the measurement of bread crust thickness. By distinguishing the crust and crumb regions of bread, the system which uses digital imaging and the L a b colour system can predict bread crust thickness from the colour measurements of bread surface browning. Standard baking tests were conducted at different levels of temperature and time combinations to produce open breads with different crust thickness. The results show that the crust thickness which ranged from 6.02 to 9.00 mm has a negative relationship with each of the L, a, and b values and a positive correlation with the total colour difference (ΔE) of bread crust. The data also demonstrated that crust thickness increases with the investigated baking temperatures of 185, 195, and 205 °C more significantly (p < 0.0001) than baking times of 25, 30 and 35 min (p < 0.001). Elsevier 2009-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13452/1/Bread%20crust%20thickness%20measurement%20using%20digital%20imaging%20and%20L%20a%20b%20colour%20system.pdf Mohd Jusoh, Yanti Maslina and Chin, Nyuk Ling and Yusof, Yus Aniza and Abdul Rahman, Russly (2009) Bread crust thickness measurement using digital imaging and L a b colour system. Journal of Food Engineering, 94 (3-4). pp. 366-371. ISSN 0260-8774; ESSN: 1873-5770 10.1016/j.jfoodeng.2009.04.002 |
| spellingShingle | Mohd Jusoh, Yanti Maslina Chin, Nyuk Ling Yusof, Yus Aniza Abdul Rahman, Russly Bread crust thickness measurement using digital imaging and L a b colour system |
| title | Bread crust thickness measurement using digital imaging and L a b colour system |
| title_full | Bread crust thickness measurement using digital imaging and L a b colour system |
| title_fullStr | Bread crust thickness measurement using digital imaging and L a b colour system |
| title_full_unstemmed | Bread crust thickness measurement using digital imaging and L a b colour system |
| title_short | Bread crust thickness measurement using digital imaging and L a b colour system |
| title_sort | bread crust thickness measurement using digital imaging and l a b colour system |
| url | http://psasir.upm.edu.my/id/eprint/13452/ http://psasir.upm.edu.my/id/eprint/13452/ http://psasir.upm.edu.my/id/eprint/13452/1/Bread%20crust%20thickness%20measurement%20using%20digital%20imaging%20and%20L%20a%20b%20colour%20system.pdf |