Chemometric and image analysis of Croatian wheat cultivars and their bread making quality

ITI 2002. Proceedings of the 24th International Conference on Information Technology Interfaces (IEEE Cat. No.02EX534) Pub Date : 2002-11-07 DOI:10.1109/ITI.2002.1024657

D. Horvat, D. Magdić, Z. Jurković, G. Šimić, G. Drezner, Z. Kurtanjek

{"title":"Chemometric and image analysis of Croatian wheat cultivars and their bread making quality","authors":"D. Horvat, D. Magdić, Z. Jurković, G. Šimić, G. Drezner, Z. Kurtanjek","doi":"10.1109/ITI.2002.1024657","DOIUrl":null,"url":null,"abstract":"Fourteen physical and chemical properties of flours obtained from eleven Croatian wheat cultivars, eleven physical dough properties, seven standard bread quality tests, and a computer image analysis of bread porosity are investigated by chemometric analysis. Determination of bread making quality of wheat is difficult due to complexity of sensory evaluation. This problem motivates investigation of computer image analysis of bread quality. Images of medium loaf surface are digitised and processed using original computer program for medium part porosity determination. Due to high correlation between chemical, physical and quality data, chemometric analysis is applied to determine minimal number of latent variables for determination of clusters of samples and properties (variables) in two dimensional score planes. Robust partial least squares models for prediction of bread quality based on only four latent variables are developed.","PeriodicalId":420216,"journal":{"name":"ITI 2002. Proceedings of the 24th International Conference on Information Technology Interfaces (IEEE Cat. No.02EX534)","volume":"24 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2002-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ITI 2002. Proceedings of the 24th International Conference on Information Technology Interfaces (IEEE Cat. No.02EX534)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1109/ITI.2002.1024657","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 2

Abstract

Fourteen physical and chemical properties of flours obtained from eleven Croatian wheat cultivars, eleven physical dough properties, seven standard bread quality tests, and a computer image analysis of bread porosity are investigated by chemometric analysis. Determination of bread making quality of wheat is difficult due to complexity of sensory evaluation. This problem motivates investigation of computer image analysis of bread quality. Images of medium loaf surface are digitised and processed using original computer program for medium part porosity determination. Due to high correlation between chemical, physical and quality data, chemometric analysis is applied to determine minimal number of latent variables for determination of clusters of samples and properties (variables) in two dimensional score planes. Robust partial least squares models for prediction of bread quality based on only four latent variables are developed.

查看原文本刊更多论文

克罗地亚小麦品种及其面包品质的化学计量学和图像分析

采用化学计量学分析方法，对11种克罗地亚小麦品种面粉的14种理化性质、11种面团的物理性质、7项标准面包质量测试以及面包孔隙度的计算机图像分析进行了研究。小麦面包品质的感官评定较为复杂，是面包品质测定的难点。这一问题激发了面包质量计算机图像分析的研究。采用原始计算机程序对中坯表面图像进行数字化处理，测定中坯孔隙度。由于化学，物理和质量数据之间的高度相关性，化学计量学分析应用于确定最小数量的潜在变量，以确定二维分数平面上的样本簇和属性(变量)。建立了基于四个潜在变量的面包质量预测的鲁棒偏最小二乘模型。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

ITI 2002. Proceedings of the 24th International Conference on Information Technology Interfaces (IEEE Cat. No.02EX534)

自引率

0.00%

发文量