•  
  •  
 

Abstract

Objective:A BP neural network model was established to accurately determine the maturity of dough fermentation.Methods:Used machine vision technology to collect and process the pictures of bread fermentation process, obtained the quantitative information of the pictures, and a prediction model was established for bread fermentation degree based on BP neural network. Taking the time, area, instantaneous velocity, expansion rate, gray value energy, gray value relationship, gray value uniformity and gray value contrast as the input neurons, the regression model of relevant parameters was established.Results:The correlation between the above characteristic parameters and the fermentation process of bread was determined, which can effectively characterize the fermentation degree of bread; The results show that the accuracy of the prediction model based on BP neural network is 88.41%.Conclusion:The model can accurately determine the degree of bread fermentation and effectively improve the quality consistency in industrial bread production.

Publication Date

7-7-2022

First Page

197

Last Page

202

DOI

10.13652/j.issn.1003-5788.2022.02.033

References

[1] 马文峰.2019年中国小麦粉消费及行业状况年度分析[J].粮食加工,2020,45(3):1-5.MA Wen-feng.Annual analysis of wheat flour consumption and industry status in China in 2019[J].Grain Processing,2020,45(3):1-5.
[2] 佳音.我国烘焙行业潜力大增速快[J].中国食品工业,2021(11):94-97.JIA Yin.Chinaʼsbaking industry has great potential and fast growth[J].China Food Industry,2021(11):94-97.
[3] 楚炎沛.发酵面制品的创新与发展[J].现代面粉工业,2016,30(6):19-22.CHU Yan-pei.Innovation and development of fermented flour products[J].Modern Flour Milling Industry,2016,30(6):19-22.
[4] 曹斌辉,刘长虹,黄松伟,等.酵母发酵力测定新方法的探讨[J].粮食加工,2010,35(5):76-78.CAO Bin-hui,LIU Chang-hong,HUANG Song-wei,et al.Investigation on new method for determination of yeast fermantation ability[J].Grain Processing,2010,35(5):76-78.
[5] 张莉莉,姚鑫淼,谢学军,等.天然酵母面包制作工艺参数对孔密度值与其质构特性的影响[J].黑龙江农业科学,2016(1):119-122.ZHANG Li-li,YAO Xin-miao,XIE Xue-jun,et al.Effects of the process parameters of natural yeast bread on hole density value and texture characteristics of bread[J].Heilongjiang Agricultural Sciences,2016(1):119-122.
[6] VIGNI M L,COCCHI M.Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties[J].Analytica Chimica Acta,2013,764:17-23.
[7] 董群超.面包发酵过程中的几个可控因素研究[J].萍乡高等专科学校学报,2005(4):56-58.DONG Qun-chao.Study on several controllable factors in the process of bread fermentation[J].Journal of Pingxiang College,2005(4):56-58.
[8] AHMED J,THOMAS L,KHASHAWI R A.Effect of inulin on rheological,textural,and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread[J].Journal of Food Science,2020,85(11):3 711-3 721.
[9] SOLEIMANI P D,JAFARY A R,RAFIEE S.Monitoring the dynamic density of dough during fermentation using digital imaging method[J].Journal of Food Engineering,2011,107(1):8-13.
[10] 李国华,许增朴,于德敏,等.基于机器视觉的面包体积及形状测量系统的研究[J].天津科技大学学报,2014,19(1):25-28.LI Guo-hua,XU Zeng-pu,YU De-min,et al.Research on the volume and shape measurement system of bread based on machine vision[J].Journal of Tianjin University of Science & Technology,2014,19(1):25-28.
[11] 孙美艳,刘峻,练毅.基于机器视觉和决策树算法的智能面包机面团发酵过程识别研究[J].包装与食品机械,2019,37(5):17-21.SUN Mei-yan,LIU Jun,LIAN Yi.Research on dough fermentation process identification for smart toaster based on machine vision and decision tree algorithm[J].Packaging and Food Machinery,2019,37(5):17-21.
[12] 胡孟晗,董庆利,刘阳泰,等.基于计算机视觉鉴别肉松与肉粉松[J].食品与发酵工业,2013,39(4):180-185.HU Meng-han,DONG Qing-li,LIU Yang-tai,et al.Identifyingdried meat floss and dried meat powder based on computer vision[J].Food and Fermentation Industries,2013,39(4):180-185.
[13] 姬云云,田洪磊,詹萍,等.BP神经网络结合遗传算法优化羊肉汤中香辛料的添加量[J].中国食品学报,2021,21(3):128-137.JI Yun-yun,TIAN Hong-lei,ZHAN Ping,et al.Optimizing of the amount of spices in stewed mutton soup using BP neural network and genetic algorithm[J].Journal of Chinese Institute of Food Science and Technology,2021,21(3):128-137.
[14] WESKLEY C D S,FELIX L B,MINIM V P R,et al.Development of a hybrid system based on convolutional neural networks and support vector machines for recognition and tracking color changes in food during thermal processing[J].Chemical Engineering Science,2021,240:1-9.
[15] 孝英达,吴凤凤,王沛,等.冷藏对面团发酵及面包品质的影响[J].食品与生物技术学报,2018,37(7):679-687.XIAO Ying-da,WU Feng-feng,WANG Pei,et al.Effect of refrigeratedstorage on dough fermentation property and bread quality[J].Journal of Food Science and Biotechnology,2018,37(7):679-687.
[16] 邵伟,乐超银,唐明,等.面包发酵过程中生物化学特性变化的研究[J].食品科技,2004(7):21-23.SHAO Wei,YUE Chao-yin,TANG Ming,et al.The variety of biochemistry characteristics in the bread ferment[J].Food Science and Technology,2004(7):21-23.
[17] CHIOTELLIS G E,CAMPBELL M.Proving of bread dough I:Modelling the evolution of the bubble size distribution[J].Food and Bioproducts Processing,2003,81(3):195-206.
[18] 豆康宁,李超敏,尹军杰.发酵条件与面团体积、面包品质关系的研究[J].食品工业,2012,33(8):24-25.DOU Kang-ning,LI Chao-min,YIN Jun-jie.Effects of fermentation condition on the dough volume and bread quality[J].The Food Industry,2012,33(8):24-25.
[19] MEROTH C B,HAMMES W P,HERTEL C.Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis[J].Applied and Environmental Microbiology,2003,69(12):7 453-7 461.
[20] 张红梅,张慧档,田耕.面包烘焙品质检验中纹理特征的提取[J].计算机工程与设计,2005,26(9):2 451-2 452.ZHANG Hong-mei,ZHANG Hui-dang,TIAN Geng.Texture features extraction in baking quality-test of bread[J].Computer Engineering and Design,2005,26(9):2 451-2 452.
[21] DEROSSI A,SEVERINI C,RICCI I.On the inverse problem of the reconstruction of food microstructure from limited statistical information:A study on bread[J].Journal of Food Engineering,2016,184:69-74.
[22] 胥悦红,顾培亮.基于BP神经网络的产品成本预测[J].管理工程学报,2000,14(4):61-64.XU Yue-hong,GU Pei-liang.A method of product cost prediction based on BP neural networks[J].Journal of Industrail Engineering and Engineering Management,2000,14(4):61-64.
[23] 张彦青,张五九.基于神经网络的大生产规模啤酒发酵过程建模[J].食品与发酵工业,2007,33(9):86-91.ZHANG Yan-qing,ZHANG Wu-jiu.Establishment of predictive model for beer fermentation process[J].Food and Fermentation Industries,2007,33(9):86-91.
[24] 张宏,马岩,李勇,等.基于遗传BP神经网络的核桃破裂功预测模型[J].农业工程学报,2014,30(18):78-84.ZHANG Hong,MA Yan,LI Yong,et al.Rupture energy prediction model for walnut shell breaking based on genetic BP neural network[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2014,30(18):78-84.
[25] NEWBERRY M P,PHAN-THIEN N,LARROQUE O R,et al.Dynamic and elongation rheology of yeasted bread doughs[J].Cereal Chemistry,2002,79(6):874-879.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.