Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)

Article ID	Journal	Published Year	Pages	File Type
6378162	Journal of Cereal Science	2012	6 Pages	PDF

Abstract

âº NIRS has been used to detect low-level gluten content in flour and batter. âº NIRS can predict accurately gluten content in flour and batter. âºÂ Detection of gluten presence in gluten-free products by NIRS may be less useful.

Keywords

SEC MPLS RER SNV SEP NIRS detrend ratio of performance to deviation RPD MSC Standard normal variate standard deviation Gluten-free Modified partial least squares Standard error of prediction Standard error of calibration Dough Near infrared reflectance spectroscopy Near Infrared spectroscopy