No. 50 (2012)
Articles

Examination of wheat rheological characteristics by near-infrared spectroscopy

Published December 16, 2012
Éva Kónya
Debreceni Egyetem, Agrár- és Gazdálkodástudományok Centruma Élelmiszertudományi, Minőségbiztosítási és Mikrobiológiai Intézet, Debrecen
Zoltán Győri
Debreceni Egyetem, Agrár- és Gazdálkodástudományok Centruma Élelmiszertudományi, Minőségbiztosítási és Mikrobiológiai Intézet, Debrecen
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APA

Kónya, Éva, & Győri, Z. (2012). Examination of wheat rheological characteristics by near-infrared spectroscopy. Acta Agraria Debreceniensis, (50), 99-104. https://doi.org/10.34101/actaagrar/50/2573

Near-infrared spectroscopy has many advantages that make it a widely used analitical method in the different areas, like agricultural and food industry as well. In wheat quality control rheological characteristics of dough made from wheat flour are as important as physical and chemical properties too. In this work we examined rheological properties of wheat flour samples by alveograph, and spectral data of the same samples were collected by FOSS Infratec 1241 instrument. Modified partial least squares analyses on NIR spectra were developed for two alveograph parameter (P/L és W) to get calibration equations.

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