C-Cell-Bread Image Analyser:Evaluation of Wheat Varieties and their Baking Potential
Baking quality is an important end products parameter in assessment of wheat lines and both external and internal appearances of baked products are important quality traits when assessing the final product quality.Baking quality is determined through measurement of loaf volume,crumb colour,crumb texture and structure.Volume meters (such as seed replacement meters and newer instruments such as VolScan /or TexVol) are used to objectively measure bread volume; Minolta Chorma meters have been used for a long time to measure bread crumb colour and texture analysers (such as texture analysers-TA-XT2) are widely used to measure softness / firmness of bread crumb.Bread crumb structures such as cell size,shape,direction of formation and cell wall thickness are typically evaluated by the means of Sensory Evaluation.
C-Cell bread baking crumbe structure bread image analyser
Larisa Cato Julia Pachon
Department of Agriculture and Food Western Australia(DAFWA), Perth, WA, Australia
国际会议
14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)
北京
英文
381-382
2012-08-06（万方平台首次上网日期，不代表论文的发表时间）