Conference
Optimisation of the Computer Image Analysis Method for Evaluating the Quality of Bread With Added Acorn Flour
| Τίτλος: | Optimisation of the Computer Image Analysis Method for Evaluating the Quality of Bread With Added Acorn Flour |
|---|---|
| Συγγραφείς: | Jukić, Marko, Koceva Komlenić, Daliborka, Lukinac Čačić, Jasmina, Šušak, Ana, Lončarić, Petra |
| Στοιχεία εκδότη: | 2025. |
| Έτος έκδοσης: | 2025 |
| Θεματικοί όροι: | image analysis, segmentation algorithms, acorn flour, gluten-free bread, bread quality |
| Περιγραφή: | This study investigates the development of an automated image analysis method for assessing the structural quality of gluten-free bread enriched with acorn flour (Quercus rotundifolia L.). The unique techno-functional properties of acorn flour in bread dough pose significant challenges for bakery and pastry applications, making this research timely and relevant. The primary objective of this study is to evaluate key structural parameters of bread, including void count, average void size, and porosity, using various image segmentation algorithms. The algorithms tested include Default, IsoData, Li, Moments, and Otsu, with IsoData identified as the most stable and reliable for this application. The results demonstrate that increasing the acorn flour content leads to higher void count, larger void size, and increased porosity, with 100% acorn flour showing the most pronounced effects. Additionally, increasing the water content in the dough reduces void count while increasing void size and porosity, further highlighting the role of acorn flour in influencing bread texture and structure. These findings underscore the potential of acorn flour to improve the quality of gluten-free bread and contribute to the development of healthier, innovative bakery products. This study offers valuable insights into optimizing the use of acorn flour in bakery applications and promotes its potential as a sustainable ingredient in gluten-free and functional food products. |
| Τύπος εγγράφου: | Conference object |
| Σύνδεσμος πρόσβασης: | https://acornfoodworkshop.itu.edu.tr/assets/presentations/Proceedings_978-975-561-571-4.pdf |
| Αριθμός Καταχώρησης: | edsair.dris...01492..ae82c0d2873feeabcff8c8ddd345c93c |
| Βάση Δεδομένων: | OpenAIRE |
| FullText | Text: Availability: 0 CustomLinks: – Url: https://explore.openaire.eu/search/publication?articleId=dris___01492%3A%3Aae82c0d2873feeabcff8c8ddd345c93c Name: EDS - OpenAIRE (ns324271) Category: fullText Text: View record at OpenAIRE |
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| Items | – Name: Title Label: Title Group: Ti Data: Optimisation of the Computer Image Analysis Method for Evaluating the Quality of Bread With Added Acorn Flour – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Jukić%2C+Marko%22">Jukić, Marko</searchLink><br /><searchLink fieldCode="AR" term="%22Koceva+Komlenić%2C+Daliborka%22">Koceva Komlenić, Daliborka</searchLink><br /><searchLink fieldCode="AR" term="%22Lukinac+Čačić%2C+Jasmina%22">Lukinac Čačić, Jasmina</searchLink><br /><searchLink fieldCode="AR" term="%22Šušak%2C+Ana%22">Šušak, Ana</searchLink><br /><searchLink fieldCode="AR" term="%22Lončarić%2C+Petra%22">Lončarić, Petra</searchLink> – Name: Publisher Label: Publisher Information Group: PubInfo Data: 2025. – Name: DatePubCY Label: Publication Year Group: Date Data: 2025 – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22image+analysis%22">image analysis</searchLink><br /><searchLink fieldCode="DE" term="%22segmentation+algorithms%22">segmentation algorithms</searchLink><br /><searchLink fieldCode="DE" term="%22acorn+flour%22">acorn flour</searchLink><br /><searchLink fieldCode="DE" term="%22gluten-free+bread%22">gluten-free bread</searchLink><br /><searchLink fieldCode="DE" term="%22bread+quality%22">bread quality</searchLink> – Name: Abstract Label: Description Group: Ab Data: This study investigates the development of an automated image analysis method for assessing the structural quality of gluten-free bread enriched with acorn flour (Quercus rotundifolia L.). The unique techno-functional properties of acorn flour in bread dough pose significant challenges for bakery and pastry applications, making this research timely and relevant. The primary objective of this study is to evaluate key structural parameters of bread, including void count, average void size, and porosity, using various image segmentation algorithms. The algorithms tested include Default, IsoData, Li, Moments, and Otsu, with IsoData identified as the most stable and reliable for this application. The results demonstrate that increasing the acorn flour content leads to higher void count, larger void size, and increased porosity, with 100% acorn flour showing the most pronounced effects. Additionally, increasing the water content in the dough reduces void count while increasing void size and porosity, further highlighting the role of acorn flour in influencing bread texture and structure. These findings underscore the potential of acorn flour to improve the quality of gluten-free bread and contribute to the development of healthier, innovative bakery products. This study offers valuable insights into optimizing the use of acorn flour in bakery applications and promotes its potential as a sustainable ingredient in gluten-free and functional food products. – Name: TypeDocument Label: Document Type Group: TypDoc Data: Conference object – Name: URL Label: Access URL Group: URL Data: <link linkTarget="URL" linkTerm="https://acornfoodworkshop.itu.edu.tr/assets/presentations/Proceedings_978-975-561-571-4.pdf" linkWindow="_blank">https://acornfoodworkshop.itu.edu.tr/assets/presentations/Proceedings_978-975-561-571-4.pdf</link> – Name: AN Label: Accession Number Group: ID Data: edsair.dris...01492..ae82c0d2873feeabcff8c8ddd345c93c |
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| RecordInfo | BibRecord: BibEntity: Languages: – Text: Undetermined Subjects: – SubjectFull: image analysis Type: general – SubjectFull: segmentation algorithms Type: general – SubjectFull: acorn flour Type: general – SubjectFull: gluten-free bread Type: general – SubjectFull: bread quality Type: general Titles: – TitleFull: Optimisation of the Computer Image Analysis Method for Evaluating the Quality of Bread With Added Acorn Flour Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Jukić, Marko – PersonEntity: Name: NameFull: Koceva Komlenić, Daliborka – PersonEntity: Name: NameFull: Lukinac Čačić, Jasmina – PersonEntity: Name: NameFull: Šušak, Ana – PersonEntity: Name: NameFull: Lončarić, Petra IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Type: published Y: 2025 Identifiers: – Type: issn-locals Value: edsair – Type: issn-locals Value: edsairFT |
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