Closed loop control system for dough fermentation based on image processing
Author:
Affiliation:
1. Institute of Food Science and Biotechnology, Department Of Process Analytics and Cereal Science; University of Hohenheim; Stuttgart Germany
Funder
Allianz Industrie Forschung
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12801/fullpdf
Reference23 articles.
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2. Description of the textural appearance of bread crumb by video image analysis;Bertrand;Cereal Chemistry,1992
3. Assessment of bread dough expansion during fermentation;Chevallier;Food and Bioprocess Technology,2012
4. Proving of bread dough I: Modelling the evolution of the bubble size distribution;Chiotellis;Food and Bioproducts Processing,2003
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