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

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.