Bread texture analysis and development of user interface using image processing techniques

Bread can be produced in different qualities, depending on the quantity and type of the ingredients. The textural properties such as number, density, area of cells in bread texture contain important information about the quality of bread. In this study, impact of diacetyl tartaric esters of monoglycerides (DATEM) additive, (FL) phospholipase enzyme and (GL) glucolipase enzyme on the directly produced bread quality is determined. For this purpose, image processing techniques have been used in Matlab and a segmentation of the bread cells based software was created. In this study, 104 different bread images were used. The obtained results showed that DATEM additive increased bread volume by improving structure of cell which is directly proportional with the concentrations. It is also observed that number and area of cells are increased in the 20 mg/kg of concentrations of FL lipase enzyme and 60mg/kg of concentrations of GL lipase enzyme. The ZSI was used to determine the success of the study. The achieved index values ranged from 0.87 to 0.93 and in the literature values greater than 0.7 were considered as successful. The achieved results showed that the proposed methodology can be used in bread quality analysis based on segmentation of bread cells.