بررسی اثر مدت زمان پخت اولیه و دورۀ نگهداری روی ویژگی‌های کیفی نان بربری نیم‌پخته با استفاده از پردازش تصویر

سازمان ملی استاندارد ایران. 1382. غلات و فراورده‌های آن- نان بربری- آئین‌کار تولید. استاندارد ملی ایران، شماره 5809، چاپ اول.

شهیدی، ف.، محبی، م. و احتیاطی، ا. 1389. تحلیل تصاویر رقمی مغز نان بربری غنی‌شده با آرد سویا. نشریۀ پژوهش-های علوم و صنایع غذایی ایران، 6(40): 247-253.

نقی‌پور، ف.، صحرائیان، ب. و شیخ‌الاسلامی، ز. 1391. بررسی اثر دما و زمان پخت بر ویژگی‌های کمّی و کیفی نان بربری نیمه‌حجیم. نشریۀ علمی پژوهشی علوم و فناوری غذایی. 4(3): 9-16.

Altamirano-Fortoul, R., & Rosell, C.M. 2011. Physico-chemical changes in breads from bake off technologies during storage. LWT-Food Science and Technology, 44(3):631-636.

Bárcenas, M.E., & Rosell, C.M. 2006a. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition. Journal of food engineering, 72(1):92-99.

Bárcenas, M.E., & Rosell, C.M. 2006b. Effect of frozen storage time on the bread crumb and aging of par-baked bread. Food Chemistry, 95(3):438-445.

Carr, L.G., Rodas, M.A., Della Torre, J.C., & Tadini, C.C. 2006. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. LWT-Food Science and Technology, 39(5):540-547.

Datta, A.K., Sahin, S., Sumnu, G., & Keskin, S.O. 2007. Porous media characterization of breads baked using novel heating modes. Journal of Food Engineering, 79(1):106-116.

Gonzales-Barron, U., & Butler, F. 2006. A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis. Journal of food engineering, 74(2):268-278.

Gray, J., & Bemiller, J. 2003. Bread staling: molecular basis and control. Comprehensive reviews in food science and food safety, 2(1):1-21.

Karaoğlu, M.M. 2006. Effect of baking procedure and storage on the pasting properties and staling of part‐baked and rebaked wheat bran bread. International Journal of Food Science & Technology, 41(s2):77-82.

Lainez, E., Vergara, F., & Bárcenas, M.E. 2008. Quality and microbial stability of partially baked bread during refrigerated storage. Journal of food Engineering, 89(4):414-418.

Mendoza, F., Dejmek, P., & Aguilera, J.M. 2007. Colour and image texture analysis in classification of commercial potato chips. Food Research International, 40(9):1146-1154.

Murat Karaoglu, M., Gürbüz Kotancilar, H., & Gurses, M. 2005. Microbiological characteristics of part-baked white pan bread during storage. International Journal of Food Properties, 8(2):355-365.

Ozkoc, S.O., Sumnu, G., & Sahin, S. 2009. The effects of gums on macro and micro-structure of breads baked in different ovens. Food hydrocolloids, 23(8):2182-2189.

Pérez-Nieto, A., Chanona-Pérez, J., Farrera-Rebollo, R., Gutiérrez-López, G., Alamilla-Beltrán, L., & Calderón-Domínguez, G. 2010. Image analysis of structural changes in dough during baking. LWT-Food Science and Technology, 43(3):535-543.

Popov-Raljić, J.V., Mastilović, J.S., Laličić-Petronijević, J.G., & Popov, V.S. 2009. Investigations of bread production with postponed staling applying instrumental measurements of bread crumb color. Sensors, 9(11):8613-8623.

Ribotta, P.D., Cuffini, S., León, A.E., & Añón, M.C. 2004. The staling of bread: an X-ray diffraction study. European Food Research and Technology, 218(3):219-223.

Rosell, C.M., & Santos, E. 2010. Impact of fibers on physical characteristics of fresh and staled bake off bread. Journal of Food Engineering, 98(2):273-281.

Skendi, A., Biliaderis, C., Papageorgiou, M., & Izydorczyk, M. 2010. Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119(3):1159-1167.