Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time

G. Calderón-Domínguez; J. Chanona-Pérez; A. L. Ramos-Cruz; A. I. López-Lara; A. D. Tlapale-Valdivia; G. F. Gutiérrez-López

doi:10.1016/B978-1-891127-59-5.50011-0

Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time

G. Calderón-Domínguez, J. Chanona-Pérez, A. L. Ramos-Cruz, A. I. López-Lara, A. D. Tlapale-Valdivia, G. F. Gutiérrez-López

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

9 Scopus citations

Abstract

The effects of mixing and fermentation on the crumb characteristics of Mexican yeast sweet bread were analyzed by means of image and fractal analysis. Extensigraphic dough resistance to extension (R_max) and bread volume were also evaluated. Dough images were captured using Scanning Electron Microscopy (SEM), while bread images were obtained by flatbed-scanning cross sections of the loaf. Image analysis was carried out using ImageJ software. Crumb cell size was mainly affected by fermentation time. Mixing and fermentation increased maximum resistance to extension, provided dough was not collapsed. SEM images showed that dough changed from a compact to an open structure with mixing. Using image analysis, it was observed that changes in fractal dimension of cells could be related to dough rheological properties. Cell distribution of materials may be produced by coalescence, which is associated with the fractal structures formed.

Original language	English
Title of host publication	Bubbles in Food 2
Subtitle of host publication	Novelty, Health and Luxury
Publisher	Elsevier
Pages	73-81
Number of pages	9
ISBN (Electronic)	9780128104590
ISBN (Print)	9781891127595
DOIs	https://doi.org/10.1016/B978-1-891127-59-5.50011-0
State	Published - 1 Jan 2008

Keywords

Farinographic and Extensigraphic tests
Fermentation
Fractal and image analysis
Mixing
Sweet dough

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10.1016/B978-1-891127-59-5.50011-0

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Calderón-Domínguez, G., Chanona-Pérez, J., Ramos-Cruz, A. L., López-Lara, A. I., Tlapale-Valdivia, A. D., & Gutiérrez-López, G. F. (2008). Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time. In Bubbles in Food 2: Novelty, Health and Luxury (pp. 73-81). Elsevier. https://doi.org/10.1016/B978-1-891127-59-5.50011-0

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abstract = "The effects of mixing and fermentation on the crumb characteristics of Mexican yeast sweet bread were analyzed by means of image and fractal analysis. Extensigraphic dough resistance to extension (Rmax) and bread volume were also evaluated. Dough images were captured using Scanning Electron Microscopy (SEM), while bread images were obtained by flatbed-scanning cross sections of the loaf. Image analysis was carried out using ImageJ software. Crumb cell size was mainly affected by fermentation time. Mixing and fermentation increased maximum resistance to extension, provided dough was not collapsed. SEM images showed that dough changed from a compact to an open structure with mixing. Using image analysis, it was observed that changes in fractal dimension of cells could be related to dough rheological properties. Cell distribution of materials may be produced by coalescence, which is associated with the fractal structures formed.",

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AU - Calderón-Domínguez, G.

AU - Chanona-Pérez, J.

AU - Ramos-Cruz, A. L.

AU - López-Lara, A. I.

AU - Tlapale-Valdivia, A. D.

AU - Gutiérrez-López, G. F.

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AB - The effects of mixing and fermentation on the crumb characteristics of Mexican yeast sweet bread were analyzed by means of image and fractal analysis. Extensigraphic dough resistance to extension (Rmax) and bread volume were also evaluated. Dough images were captured using Scanning Electron Microscopy (SEM), while bread images were obtained by flatbed-scanning cross sections of the loaf. Image analysis was carried out using ImageJ software. Crumb cell size was mainly affected by fermentation time. Mixing and fermentation increased maximum resistance to extension, provided dough was not collapsed. SEM images showed that dough changed from a compact to an open structure with mixing. Using image analysis, it was observed that changes in fractal dimension of cells could be related to dough rheological properties. Cell distribution of materials may be produced by coalescence, which is associated with the fractal structures formed.

KW - Farinographic and Extensigraphic tests

KW - Fermentation

KW - Fractal and image analysis

KW - Mixing

KW - Sweet dough

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DO - 10.1016/B978-1-891127-59-5.50011-0

M3 - Capítulo

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SP - 73

EP - 81

BT - Bubbles in Food 2

PB - Elsevier

ER -

Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time

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Keywords

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