Fourier-Based Texture Measures with Application to the Analysis of the Cell Structure of Baked Products

✍ Scribed by Dwight D. Day; Debi Rogers

• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 490 KB
• Volume: 6
• Category: Article
• ISSN: 1051-2004
• DOI: 10.1006/dspr.1996.0014

✦ Synopsis

range of tastes, many bakeries have developed vari-Day, D. D., and Rogers, D., Fourier-Based Texture Mea-ous styles of bread. Some bakeries have a unique sures with Application to the Analysis of the Cell Structype of bread, for which they are known. These varyture of Baked Products, Digital Signal Processing 6 ing styles of bread make an objective measure of (1996), 138-144. ''quality'' a rather formidable task. The research described here has therefore been directed toward the This paper presents image-processing algorithms capameasurement of generic or basic properties. Measurble of objectively measuring basic parameters used in ing these basic parameters allows individual bakers judging the crumb-grain of bread. We begin by showing stacking of the magnitude spectrum estimates the spec-to consistently and objectively monitor their bread, trum of the average bread cell in a local region of the while maintaining their own concept of quality. bread slice. Features extracted from this spectrum are

The predominate feature of any baked good is the shown to correlate with measures used by various memsmall holes or cells. The size and shape of these cells bers of the baking community for describing the crumbare important parameters, providing a large amount grain of bread, a major criterion for finished product qualof information about the quality of the ingredients ity.