| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277822 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Near Infrared Reflectance Spectroscopy as a tool to characterise the breadmaking quality of whole wheat. ⺠Tenacity (P), extensibility (L), deformation energy (W) and ratio P/L of dough were predicted quickly by NIRS technology. ⺠Models showed enough precision for being applied in harvesters or at delivering.
Keywords
PLSSECDough extensibilityNIRSECVSEPNIRSRPDAACCAlveographAmerican Association of Cereal Chemistsstandard deviationReflectanceAbsorbancePartial least square regressionStandard error of predictionStandard error of calibrationstandard error of cross-validationcoefficient of determinationNear Infrared spectroscopyCalibrationQualityWheat
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Silvia Arazuri, J. Ignacio Arana, Nerea Arias, Luis M. Arregui, Jon Gonzalez-Torralba, Carmen Jaren,