Abstract:

Bread preserves its importance and indispensability from the past to the present day as the basic food substance of mankind. The bread that comes to the dishes through various stages during production can be produced in different quality depending on the amount of the substances placed in and the gender. The morphometric measurements of the bread are very important and the quality is determined by structural/docal characteristics such as the portion structure, the number of portions, the portion intensity, and the portion area. This study determined the quality of the additive DATEM (Diacetil tartaric esters of monoglyceride), the phospholipase (FL) enzyme and the glycolipase (GL) enzyme in bread produced directly by the bread making method. For this purpose, a software based on the division of bread portions using image processing techniques has been created. This calculates morphometric parameters such as the total portion number of the bread, the total portion area, the total portion area, the portion intensity and the gap ratio. The success of the study has been tested according to the ZSI (Zijdenbos Similarity Index) success index compared to the hand-divided portion images by an expert food engineer. A interface program in the Matlab GUI environment was created with the software developed later.  The results showed that DATEM improved the portion structure of bread, depending on concentration, and increased the volume of bread. In the concentrations of FL 20 mg.kg-1 and GL 60 mg.kg-1, the number of pores and the increase in the pores area were also observed.

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