Being the inside phase evaluation method of the bakery food which possesses the inside phase of the sponge condition which uses the inside phase

摘要

PROBLEM TO BE SOLVED: To provide an evaluation method for breads using an image analysis apparatus capable of obtaining objective data having a high correlation with the results of a sensory assessment.;SOLUTION: The inner phase evaluation method for bakery foods having a sponge like inner phase using the image analysis apparatus is characterized to include a step of defining a central part of the inner phase of the breads, which is cut so as to reveal the inner phase, as a measuring range, a step of measuring holes on the surface of the inner phase within the measuring range using the image analysis apparatus in a condition so as to be able to recognize holes with the area at least 20 K pixel or more, a step of obtaining the number of the holes grouped according to the size of the area in each range and a step of using a parameter (F1) which is the sum of the number multiplied by an evaluation constant.;COPYRIGHT: (C)2009,JPO&INPIT