OPTIMIZATION OF IMAGE ANALYSIS TECHNIQUES FOR QUALITY ASSESSMENT OF WHEAT BREAD WITH GRAPE SEED FLOUR SUBSTITUTION.

This paper presents a new approach about the color of wheat bread crumb with grape seed flour (GSF) substitution. This is an important contribution to the assessment of bread quality, that can be quantified by image analysis of color. This paper analyze the bread slice images in order to quantify the differences in crumb color of bread products made with different substitution percentages of grape seed flour. Comparative analysis of the results achieved with ImageJ algorithms showed a significant difference between the studied parameters. [ABSTRACT FROM AUTHOR]