We describe a unique shape based segmentation and color distribution analysis approach that can be used in a machine vision based cash register system for commodity pricing of hand made breads. Systematic sorting and classification of bread samples according to their shapes, sizes, textures and surface color distribution is explored.

Sourdough is an old example of a natural starter composed mixture flour, water, and metabolites produced by naturally occurring lactic acid bacteria yeasts that influence bread aroma. In this work, four types sourdough were used to prepare bread: one with yeast beer three yeasts. The physicochemical parameters (pH, moisture, water activity, organic acids) the sourdoughs assessed. Lactic, acetic...

Bread enriched with chromium has been associated improved glycemic control. The purpose of this study was the production a bread (Cr III) -enriched yeast which maintained overall quality. A formulation French prepared using an inactive Cr III for comparison against control made standard yeast. Yeast fermentation power and color texture were evaluated. There no differences in (crumb crust) or fi...

The present study was conducted to evaluate the addition of a mixture oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on quality characteristics toast bread. concentration OL BC (1:1 w/w ratio) 0 (T1), 1.5% (T2), 2% (T3), 2.5% (T4) total flour content. bread samples containing had more protein content (8.49%–9.65%) than control (6.81%; p < .05). highest phenolic co...

Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and m...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

background and purpose:consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in iran. so bread production in our country faced difficulties and one part of them is related to health issues which are bread production. also, in some cases, baking soda is used in the bread production. this study was done to study the envir...

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that inc...

chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

BACKGROUND Foods with a low glycemic index are increasingly being acknowledged as beneficial in relation to the insulin resistance syndrome. Certain organic acids can lower the glycemic index of bread products. However, the possible effect of acids in fermented milk products on the glycemic index and on insulinemic characteristics has not been addressed. The metabolic effects of fermented milk ...