Abstract
Bakery products are an integral part of nutrition, so measuring their quality forms the conditions for a more stable operation of the enterprise. One of these indicators is porosity, which determines the structure of the product, volume, level of digestibility. The size of the pores of bread depends on the grade of flour used or their mixture, the level of good practice in carrying out technological processes. The object of the study is a method for measuring the porosity of bakery products based on research of digital images of slices of bakery products. The use of the method of the digitization of product sections with the subsequent analysis of the obtained images makes it possible to quickly carry out measurements of porosity. The procedure for determining the porosity is to compare the areas of the pixels of the bread image. The proposed method does not require additional costs and can be implemented using an office scanner. Next to this perspective is the use of this method for measuring the porosity of small-batch bakery products, for which porosity is also a criterion of product quality. In the course of the studies, the correction factors for the group of products that are made from different types of flour are experimentally established: 1.71 – for products of flour of the highest quality; 1.44 – for products of wheat flour of the first grade; 0.61 – for a mixture of rye and wheat flour. The determined coefficients that allow to go to the measured value of porosity to the usual value – the one indicated in the normative documentation. Comparison of the accuracy of the standard method of measuring porosity with the proposed method for analyzing digital images of slices indicates the possibility of using the latter in daily production activities. The proposed method can also be adopted to measure the porosity of small-baked bakery and confectionery flour products for which, in connection with the lack of an effective method, the porosity index is not standardized, although it characterizes the quality of the products.
Highlights
The rapid development of science and technology in the world is expanding the capabilities of all spheres of management, including the food industry that requires the use of innovative technologies, improving working and production conditions, a variety of products and the introduction of perfect methods for determining product quality.To date, meeting the needs of the population in highquality food is one of the main socio-economic problems.The bakery industry is one of the leading and most labor-intensive branches of the food industry, because it carries out the task of producing essential products.The development of the bakery industry is carried out in different directions
For products made from a mixture of rye and wheat flour, the porosity value determined after the Zhuravlev instrument with a calculation for the standard volume of the notch was somewhat understated and amounted to 53.9 %
It is confirmed that the method can be used to measure the porosity of bakery products from the normalized index of the previous adjustment of the correction factor
Summary
The rapid development of science and technology in the world is expanding the capabilities of all spheres of management, including the food industry that requires the use of innovative technologies, improving working and production conditions, a variety of products and the introduction of perfect methods for determining product quality. The porosity index is no less important for this group of products, since it characterizes the quality of the used raw materials, the proper manufacturing practice of intro ducing technological processes. The advantage of this method is the increased accuracy of calculating the total porosity, and the disadvantage is the complexity of manufacturing the samples of the instrument for carrying out the tests. The assortment of such food products is growing rapidly, and requires careful monitoring in connection with the demands of consumers
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