CONICET | Buscador de Institutos y Recursos Humanos

Adequate models of the bread crumb structure can be critical for understanding how and transport processes in bread, creating synthetic bread crumb images for photo-realistic rendering, evaluating similarities, and establishing quality features of dierent breadcrumb types. In this article multifractal analysis, employing the multifractal spectrum (MFS), has been applied to study the structure of the bread crumb in four varieties ofbread (baguette, sliced, bran, and sandwich). The extracted dimensions can be used to discriminate among bread crumbs from dierent types. Also, high correlations were found between some of these parameters and the porosity, coarseness, and heterogeneity of thesamples. These results demonstrate that the MFS is an appropriate tool for characterizing the internal structure of the bread crumb and thus it may be used to establish important quality properties it should have. The MFS has shown to provide local and global imagefeatures that are both robust and low-dimensional, leading to feature vectors that capture essential information for classication tasks. Based on this, in this work we also apply the MFS for bread crumb classification of slices of dierent bread types. Results show that the MFS based classication is able to distinguish different bread crumbs with very high accuracy. Multifractal modeling of the bread crumb structure can be an appropriate method for parameterizing and simulating the appearance of dierent bread crumbs.