Use of image texture and fractal dimensions analysis for evaluation of the effects of Qudome Shahri and Xanthan on crumb structure of pan bread

With regard to important bread on supply the high mass of energy and protein human, improvement quality and save nice quality product is essential. This experiment was carried out to evaluate the effect of hydrocolloids on pan bread crumb. In this study the effect of Qudome shahri (Leidium perfoliatum) and Xanthan gums (0.5 and 1 %) on crumb structure by use fractal dimensions, image texture (energy, entropy, contrast and homogeneity) and crumb characteristic (mean cell area and void fraction) was investigated. The results showed that with increasing concentrations of Xanthan gum and Qudome shahri, fractal dimensions, entropy, contrast and size of cell decrease. However, with increasing concentrations of hydrocolloids, energy, homogeneity, total cell and total cell area increased. The deduction of this work could be regarded as rapid, non-destructive, objective and inexpensive method for quality evaluation of bread crumb. Also based on the results, functional characteristics of Qudome shahri is similar Xanthan gum characteristics, thus enabling the use of a Qudome shahri gum as well local hydrocolloid is to improve the quality of pan bread.