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Wheat flour dough rheological characteristics predicted by NIRSystems 6500

Author

Listed:
  • M. Hrušková

    (Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague)

  • M. Bednářová

    (Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague)

  • F. Novotný

    (Institute of Chemical Technology - Department of Carbohydrate Chemistry and Technology, Prague)

Abstract

Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples.

Suggested Citation

  • M. Hrušková & M. Bednářová & F. Novotný, 2001. "Wheat flour dough rheological characteristics predicted by NIRSystems 6500," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(6), pages 213-218.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:6:id:6610-cjfs
    DOI: 10.17221/6610-CJFS
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    Citations

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    Cited by:

    1. Ondřej Jirsa & Marie Hrušková & Ivan Švec, 2007. "Bread features evaluation by NIR analysis," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(5), pages 243-248.
    2. Ondřej Jirsa & Marie Hrušková, 2005. "Characteristics of fermented dough predicted by using the NIR technique," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(5), pages 184-189.

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