Utilising near-infrared hyperspectral imaging to detect low-level peanut powder contamination of whole wheat flour

2019 ◽  
Vol 184 ◽  
pp. 55-68 ◽  
Author(s):  
Xin Zhao ◽  
Wei Wang ◽  
Xinzhi Ni ◽  
Xuan Chu ◽  
Yu-Feng Li ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Wheat Flour ◽  
Near Infrared ◽  
Whole Wheat Flour ◽  
Low Level ◽  
Whole Wheat

scholarly journals Evaluation of Near-Infrared Hyperspectral Imaging for Detection of Peanut and Walnut Powders in Whole Wheat Flour

2018 ◽  
Vol 8 (7) ◽  
pp. 1076 ◽  
Author(s):  
Xin Zhao ◽  
Wei Wang ◽  
Xinzhi Ni ◽  
Xuan Chu ◽  
Yu-Feng Li ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Wheat Flour ◽  
Near Infrared ◽  
Whole Wheat Flour ◽  
Whole Wheat

Using Fourier Transform near Infrared Spectroscopy in Determining Kernel Hardness, Protein and Moisture Content of Whole Wheat Flour

2002 ◽  
Vol 10 (1) ◽  
pp. 71-76 ◽  
Author(s):  
M. Manley ◽  
L. Van Zyl ◽  
B.G. Osborne
Keyword(s):  
Fourier Transform ◽  
Moisture Content ◽  
Wheat Flour ◽  
Standard Error ◽  
Near Infrared ◽  
Kernel Hardness ◽  
Pls Regression ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Corrected Data

Fourier transform near infrared (FT-NIR) spectroscopy was used successfully to determine the kernel hardness, protein and moisture content of a single sample set of whole wheat flour. The hardness calibration was derived by performing partial least square (PLS) regression on baseline corrected data and using the particle size index (PSI) test as reference method. Both the protein and moisture calibrations were derived by performing PLS regression on multiplicative scatter corrected (MSC) and baseline corrected data. In all cases, the calibration models were subsequently tested by means of independent validation procedures. Good calibration and prediction results were obtained for all three characteristics. Standard error of prediction ( SEP), root mean standard error of prediction ( RMSEP) and correlation coefficient ( r) values of 2.13%, 4.53% and 0.42, respectively, were obtained for the hardness calibration. Corresponding results for the protein and moisture calibrations were 0.51%, 1.16%, 0.81 and 0.15%, 0.38% and 0.85, respectively. The FT-NIR protein and moisture results of this study compare satisfactorily with results achieved in previous FT-NIR studies. No other FT-NIR wheat hardness results have been reported elsewhere, but results of this study compare well to those achieved in other NIR wheat hardness studies.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat
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