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Bread features evaluation by NIR analysis

Author

Listed:
  • Ondřej Jirsa

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Marie Hrušková

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Ivan Švec

    (Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 cm3/100 g, bread cut area 2.6 cm2, penetration 4.1 mm, average cell area 0.4 mm2 and cells per cm2 7.4.

Suggested Citation

  • 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.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:5:id:683-cjfs
    DOI: 10.17221/683-CJFS
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    References listed on IDEAS

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    1. I. Švec & M. Hrušková, 2004. "Wheat flour fermentation study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(1), pages 17-23.
    2. 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.
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    Cited by:

    1. Jie XU & Furong HUANG & Yuanpeng LI & Zhe CHEN & Yong WANG, 2015. "Rapid detection of total nitrogen content in soy sauce using NIR spectroscopy," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(6), pages 518-522.
    2. Joseane Bressiani & Tatiana Oro & Paola Maria Lopes Da Silva & Flávio Martins Montenegro & Telma Elita Bertolin & Luiz Carlos Gutkoski & Marcia Arocha Gularte, 2019. "Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 276-284.
    3. Georgiana Gabriela Codină & Silvia Mironeasa & Despina Bordei & Ana Leahu, 2010. "Mixolab versus Alveograph and Falling Number," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 185-191.

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