In this study, five different types of Italian bread samples chosen for their visible differences in physical
structure were analysed by X-ray microtomographical analysis. The average and individual object microstructural
parameters of the bread samples were obtained from data analysis. Following data analysis,
the application of advanced statistic analysis to the obtained microtomographical data was used to quantitatively
classify the different bread types in this study. The results of this work show that X-ray microtomography
combined with an integrated statistical approach does not only provide important
microstructural information of the product under investigation but is also able to classify these products
into specific group types based on the average or individual microstructural properties of the objects
present in the sample
