The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers

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

“…2. NIR spectra obtained in batter samples are similar to those previously reported by Alava et al (2001) and Kaddour et al (2008) in bread dough mixing; and Bruun et al (2007) in gluten powder. The NIR spectrum obtained in flour samples was similar to that obtained by Paulsen et al (2003) in maize starch, and Scholz et al (2007) in wheat materials.…”

“…Wesley et al (1998) considered that systematic variation in the peak area at 1200 nm during dough mixing could be associated with moderate starch absorption, while Kaddour et al (2007Kaddour et al ( , 2008 in bread dough mixing, obtained a broad band centered at 1460 nm and an intense feature centered at 1940 nm assigned to water. Alava et al (2001) identified the region 1375e1525 nm as a main wavelength contributor to describe dough mixing and suggested that the changes observed for this spectral region relate to changes in starchewater interactions.…”

“…The use of NIRS for quality control of cereals is well established in the literature (Osborne, 2000) and has been introduced successfully as a rapid technique for grain (Miralbés, 2003;Scholz et al, 2007), flour (Baslar and Ertugay, 2011;Miralbés, 2004;Paulsen et al, 2003), dough (Alava et al, 2001;Kaddour and Cuq, 2011;Sinelli et al, 2008) and bread (Osborne et al, 1984;Sørensen, 2009). In wheat flours, protein fractions (gliadin and glutenin) have been predicted using NIRS techniques (Wesley et al, 2001).…”

Possibilities of using near infrared reflectance/transmittance spectroscopy for determination of polymeric protein in wheat

“…detection of changes in the different components during wheat maturation, 18 detection of variations in gliadin and glutenin content, 16 and detection of changes during dough mixing. 19 The possibilities of studying the protein quality in wheat by using such a simple and rapid technique as NIR/NIT spectroscopy makes further investigations about the possible use of the technique interesting.…”

Near Infrared Spectroscopy and multivariate analysis methods for monitoring flour performance in an industrial bread-making process

“…One of the main issues in this field is to obtain detailed information on the factors which influence the production process and play a dominant role in determining the properties of the final product, by acquiring knowledge on the physical and chemical changes the dough undergoes from mixing to baking [5,6], and on the effect that raw materials have on the properties of the loaves [7]. In particular, one of the main concerns of those who work in the milling and baking field is that the chemical and rheological parameters commonly determined to characterize wheat flours are often not sufficient to evaluate the performance of different flour batches as far as the properties of the final product are concerned.…”