Rheological parameters determination using Near Infrared technology in whole wheat grain

• Published in: Journal of food engineering Vol. 111; no. 1; pp. 115 - 121
• Main Authors: Arazuri, Silvia, Ignacio Arana, J., Arias, Nerea, Arregui, Luis M., Gonzalez-Torralba, Jon, Jaren, Carmen
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-07-2012; Elsevier
• Subjects: Alveograph; Biological and medical sciences; Calibration; Cereal and baking product industries; Deformation; Dough; Extensibility; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Infrared; Mathematical models; NIR; Quality; Rheological properties; Tensile strength; Wheat; R2; Val; Log(1/R); SECV; RPD; Calibration; L; P; SEC; SD; R; PLS; mean; NIR; Quality; Alveograph; W; NIRS; Wheat; AACC; SEP; Near infrared spectrometry; Technology; Cereal
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2012.01.017

► Near Infrared Reflectance Spectroscopy as a tool to characterise the breadmaking quality of whole wheat. ► Tenacity (P), extensibility (L), deformation energy (W) and ratio P/L of dough were predicted quickly by NIRS technology. ► Models showed enough precision for being applied in harvesters or at delivering.
Rheological properties of dough are important for wheat quality characterisation. This research sought to obtain prediction models for rheological characteristics and to characterise the breadmaking quality of whole wheat using NIRS (Near Infrared Reflectance Spectroscopy) technology, in order to offer a rapid tool to the farmers to know the quality of their product at the harvest moment. Tenacity (P), extensibility (L), deformation energy (W) and ratio P/L of dough were measured using traditional methods. NIR spectra were acquired from these samples. Models to predict the values from these parameters were developed. The SEC achieved for the extensibility, deformation energy and tenacity of dough and the ratio between the two latter parameters were 5.27mm, 9.97×10−4J, 3.98mm and 0.025, respectively. The four models were validated by cross-validation, and by independent validation. The precision obtained in these models was enough for being applied in harvesters or at delivering moment.