2012 Fiscal Year Final Research Report
Development of predictive models for overall preference scores of flour based food products
| Project/Area Number |
22780236
|
|---|
| Research Category |
Grant-in-Aid for Young Scientists (B)
|
| Allocation Type | Single-year Grants |
|---|
| Research Field |
Agricultural information engineering
|
|---|
| Research Institution | The University of Tokyo |
|---|
Principal Investigator |
ARAKI Tetsuya 東京大学, 大学院・農学生命科学研究科, 准教授 (40420228)
|
|---|
| Project Period (FY) |
2010 – 2012
|
| Keywords | 画像処理 / 画像認識 |
|---|
| Research Abstract |
Gluten distribution was successfully visualized and quantified for bread dough under four different mixing conditions. An algorithm was developed for quantifying bubble structure in baked bread from scanned images of its cross section. Investigation of viscoelastic parameters directly influencing the texture of baked bread resulted in the discrepancy between expansibility and softness of the samples. Further challenge is to improve the accuracy of sensory evaluation data for constructing predictive models of overall preference scores.
|
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
[Presentation] 蛍光指紋によるサトイモの産地判別法開発とその精度検討.2012
Author(s)
中村結花子,藤田かおり,杉山純一,蔦 瑞樹,粉川美踏,吉村正俊,柴田真理朗,鍋谷浩志, 荒木徹也 ,中村哲
Organizer
日本食品科学工学会第59回大会
Place of Presentation
札幌,藤女子大学
Year and Date
20120829-31
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
