Literature stated that the using of single threshold value for image segmentation of porous crumb structure may lead to under- and overestimation of cell sizes due to nonuniform structure of the bread crumb [8].
Sourdough is used in the manufacture of rye bread to obtain the desired texture and typical sour and malty flavor, particularly of the bread crumb. Requiring several fermentation steps, the conventional sourdough preparation process is time-consuming.