Bc Mandica - nova Bc sorta ozime pšenice

Mlinar, Rade; Ikić, Ivica; Jukić, Katarina; Maričević, Marko; Bukan, Miroslav

doi:10.33128/s1.30.1-2.4

Cited by 1 publication

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“…The amount and quality of gluten protein affects the viscous-elastic properties of the dough. In other words, the greater the quantity and the quality of the moist gluten, the obtained dough is more elastic and during fermentation it retains gas and ensures good volume and layout of the baker's cavity (Mlinar et al, 2017).…”

Section: Determination Of Moist and Dried Glutenmentioning

confidence: 99%

Application of NIR spectroscopy in gluten detection as a cross-contaminant in food

Radman

Jurina

Benković

et al. 2018

Hrvat. čas. prehrambenu tehnol. biotehnol. nutr. (Online)

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The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.

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Section: Determination Of Moist and Dried Glutenmentioning

confidence: 99%