Seyed Hossein Razavizadegan Jahromi - Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Amir pourfarzad - Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Farideh Tabatabaee Yazdi - Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Seyed Ali Mortazavi - Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran

To survey the relationship between crumb image and some dough rheological features (adhesiveness, cohesiveness, hardness, stickiness, resilience and chewiness) of Barbari bread based on dough proofing time (20-60, min), mixing time in low (2-8, min) and in high speed (2-8, min) acentral composite rotatable design was applied. Results revealed that both crumb ΔE and crumb lightness of bread had a noticeable correlation with dough cohesiveness (r= 0.53, r= -0.63) and dough chewiness (r= -0.64, r= 0.50), respectively. Besides, crumb lightness may be presumably considered as an indicator for dough adhesiveness (r= 0.63), stickiness (r= 0.60). Also, crumb ΔE may be likely used for study of dough hardness variation (r= -0.56) and resilience (r= 0.50). Our finding showed that the variation of bread crumb color can be useful for study of some dough rheological behavior

Barbari flat bread; dough mixing; dough proofing; image analysis; dough rheology