Development of an objective crumb-grain measurement

A method of characterizing bread-crumb grain was developed, based on the Fourier transform analysis of images captured by a standard document scanner. The characterization was achieved by estimating the spectral character of an average cell within a localized area, using a classic spectral estimation technique. Quantities characterizing the basic cell structure then were extracted from the spectral estimate and verified by experienced bakers. Crumb score parameters included composite cell fineness and elongation. Volume estimates were calculated, based on the area of the slices scanned and product length. Crust thickness and crust contrast (darkness) were also computed.