Czech J. Food Sci., 2007, 25(5):243-248 | DOI: 10.17221/683-CJFS

Bread features evaluation by NIR analysis

Ondřej Jirsa, Marie Hrušková, Ivan Švec

Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003-2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was found with all rheological characteristics. The standard errors of cross-validation were achieved as follows: dough elasticity 16 BU, bread volume (11 min) 58 BU, specific loaf volume 34 cm³/100 g, bread cut area 2.6 cm^{2, penetration 4.1 mm, average cell area 0.4 mm2 and cells per cm2 7.4.}

Keywords: wheat flour dough; maturograph; OTG; NIRSystem 6500; prediction of rheological characteristics

Published: October 31, 2007  Show citation