Determine the correlation between the instrumental tests and image processing with sensory evaluation to studying baguettes quality

Bread in various types is one of the main foods consumed by humans. In our country a large percentage people food given from bread. Because of awareness about the food quality and consumer expectations and follow rapid increase need for instrumentation and control to improve the quality of food. The aim of this study was investigate the relationship between the device and the sensory test to determine the quality of bread. Baguettes bread was prepared and measured specific volume, texture analyser, staling of bread. The results showed that the results of texture analyser, and the results of sensory tests had a high correlation So that, the firmness was less than the score of sensory texture was high and the score of sensory staling was less. Moreover, volume of bread was more the hardness less. The results obtained from the color index and color sensory test were also highly correlated.