caa a22 4500 606243186 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9216-1 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9216-1 Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing [Elektronische Daten] [Sara Naji-Tabasi, Mohebbat Mohebbi] In recent times computer vision employing image processing techniques has been developed rapidly in order to quantitatively characterize of foods. In this study, effect of cress seed gum as a novel gluten substitute and xanthan gum (1% base on flour and starch weight) on gluten-free bread were investigated by image processing. Additionally, bread crumb analyzed during storage (24 and 72h). Bread features selected for analysis were moisture content, specific volume, slice shape, crust and crumb color, pore area fraction, pore size distribution, number of cells/cm2, pore shape, fractal dimension of pore boundaries and crumb texture. The results exhibited, hydrocolloids improved quality of gluten-free breads significantly (p<0.05). Hydrocolloid addition increased pore area fraction and had positive effect on crumb color during storage. Hydrocolloid by forming thick layer influenced the stability of gas cells and caused more regular and solids pores in gluten-free bread which was more noticeable in breads containing cress seed gum. Fractal values of boundaries indicated that the breads containing cress seed gum had more regular and smooth boundaries. Texture analysis by gray level co-occurrence matrix revealed stability crumb texture during storage. Springer Science+Business Media New York, 2014 Image analysis nationallicence Gluten-free bread nationallicence Cress seed gum nationallicence Xanthan gum nationallicence Naji-Tabasi Sara Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran aut Mohebbi Mohebbat Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 110-119 2193-4126 9:1<110 2015 9 11694 https://doi.org/10.1007/s11694-014-9216-1 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9216-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Naji-Tabasi Sara Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran aut NATIONALLICENCE 700 1- Mohebbi Mohebbat Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 110-119 2193-4126 9:1<110 2015 9 11694