Özet:

Bakery products are an integral part of nutrition, so measuring their quality forms the conditions for a more stable operation of the enterprise. One of these indicators is porosity, which determines the structure of the product, volume, level of digestibility. The size of the pores of bread depends on the grade of flour used or their mixture, the level of good practice in carrying out technological processes. The object of the study is a method for measuring the porosity of bakery products based on research of digital images of slices of bakery products. The use of the method of the digitization of product sections with the subsequent analysis of the obtained images makes it possible to quickly carry out measurements of porosity. The procedure for determining the porosity is to compare the areas of the pixels of the bread image. The proposed method does not require additional costs and can be implemented using an office scanner. Next to this perspective is the use of this method for measuring the porosity of small-batch bakery products, for which porosity is also a criterion of product quality. In the course of the studies, the correction factors for the group of products that are made from different types of flour are experimentally established: 1.71 – for products of flour of the highest quality; 1.44 – for products of wheat flour of the first grade; 0.61 – for a mixture of rye and wheat flour. The determined coefficients that allow to go to the measured value of porosity to the usual value – the one indicated in the normative documentation. Comparison of the accuracy of the standard method of measuring porosity with the proposed method for analyzing digital images of slices indicates the possibility of using the latter in daily production activities. The proposed method can also be adopted to measure the porosity of small-baked bakery and confectionery flour products for which, in connection with the lack of an effective method, the porosity index is not standardized, although it characterizes the quality of the products. Author Biographies Oksana Petrusha, National University of Food Technologies, 68, Volodymyrska str., Kyiv, Ukraine, 01601 PhD, Associate Professor Department of Foodstuff Expertise

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