scholarly journals Wheat flour dough alveograph characteristics predicted by NIRSystems 6500

2011 ◽  
Vol 21 (No. 1) ◽  
pp. 28-33 ◽  
Author(s):  
M. Hrušková ◽  
P. Šmejda
Keyword(s):  
Wheat Flour ◽  
Cross Validation ◽  
Rheological Characteristics ◽  
Energy Characteristics ◽  
Coefficient Of Correlation ◽  
Flour Dough ◽  
Independent Validation ◽  
Predicted Values ◽  
Calibration Equations

Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were measured on spectrograph NIRSystems 6500. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS methods. The quality of the prediction was evaluated by the coefficient of correlation between the measured and the predicted values from cross and independent validation. A statistically significant dependence between the predicted and the measured values (with probability P < 0.01) was determined in P (elasticity) and W (energy) characteristics in the case of cross validation only in the commercial flour sets. P (with P < 0.01) and W (with P < 0.05) were successfully predicted by independent validation in the set of all samples.  

scholarly journals Wheat flour dough rheological characteristics predicted by NIRSystems 6500

2013 ◽  
Vol 19 (No. 6) ◽  
pp. 213-218 ◽  
Author(s):  
M. Hrušková ◽  
M. Bednářová ◽  
F. Novotný
Keyword(s):  
Wheat Flour ◽  
Cross Validation ◽  
Rheological Characteristics ◽  
Absorption Time ◽  
Flour Dough ◽  
Independent Validation ◽  
Wheat Flour Dough ◽  
Predicted Values ◽  
Calibration Equations

Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples.

scholarly journals Characteristics of fermented dough predicted by using the NIR technique

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 184-189 ◽  
Author(s):  
O. Jirsa ◽  
M. Hrušková
Keyword(s):  
Correlation Coefficient ◽  
Cross Validation ◽  
Rheological Characteristics ◽  
Pls Regression ◽  
Independent Validation ◽  
Predicted Values ◽  
Accuracy Of Prediction ◽  
Gas Volume ◽  
Calibration Equations

Rheological characteristics of wheat doughs prepared from 179 variety and commercial wheat flour samples (crop years 1999, 2001, 2002, 2003 and 2004) were assessed with SJA fermentograph (Sweden). NIR spectra of the samples were measured on the spectrometer NIRSystem 6500. Calibration equations with cross and independent validations for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS/PLS regression and ANN. The quality of prediction was evaluated by means of coefficients of correlation between the measured and the predicted values from cross and independent validation. A statistically significant dependence (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross-validation. The results suggested the possibility of prediction particularly for the fermentation gas volume parameter, where a high correlation was achieved (r = 0.888). The accuracy of prediction by independent validation was not found on such a satisfactory level. For the sets of ten commercial flours, higher correlation coefficient was calculated for the final dough volume parameter.  

scholarly journals Bread features evaluation by NIR analysis

2008 ◽  
Vol 25 (No. 5) ◽  
pp. 243-248 ◽  
Author(s):  
O. Jirsa ◽  
M. Hrušková ◽  
I. Švec
Keyword(s):  
Cross Validation ◽  
Standard Errors ◽  
Loaf Volume ◽  
Rheological Characteristics ◽  
Average Cell ◽  
Independent Validation ◽  
Predicted Values ◽  
Spectrometer Calibration ◽  
Calibration Equations

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 cm<sup>3</sup>/100 g, bread cut area 2.6 cm<sup>2, penetration 4.1 mm, average cell area 0.4 mm<sup>2</sup> and cells per cm<sup>2 7.4.

scholarly journals Prediction of wheat and flour Zeleny sedimentation value using NIR technique.

2011 ◽  
Vol 21 (No. 3) ◽  
pp. 91-96 ◽  
Author(s):  
M. Hrušková ◽  
O. Faměra
Keyword(s):  
Protein Content ◽  
Quality Parameters ◽  
Analytical Quality ◽  
Independent Validation ◽  
Predicted Values ◽  
Accuracy Of Prediction ◽  
Calibration Equations ◽  
Pls Method ◽  
Sedimentation Value

Analytical quality parameters of wheat flour prepared from variety and commercial wheat samples (wheat harvest 1998, 1999, 2000 and 2001) were assessed by means of filter spectrograph Inframatic 8620 ASH (moisture and protein content) and Sedi-tester (Zeleny sedimentation value). The spectra of all samples were measured on spectrograph NIRSystem 6500. Calibration equations with cross and independent validation for all analytical characteristics were computed by NIR Software ISI Present WINISI II using MPLS and PLS method. The quality of prediction was evaluated by SEP and r parameters between the measured and the predicted values from cross and independent validation. In case of Inframatic 8620 ASH, validation was realised by NIRPRG software. A statistically significant dependence between the predicted and the measured values of protein content and Zeleny sedimentation (with probability P &lt; 0.01) was determined in both variety and commercial flour sets in the case of cross and independent validation. Better accuracy of prediction was found with NIRSystem 6500. Both important parameters of wheat were successfully predicted by independent validation with nearly the same accuracy. &nbsp;

scholarly journals Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 145-151 ◽  
Author(s):  
J. Blažek ◽  
O. Jirsa ◽  
M. Hrušková
Keyword(s):  
Near Infrared ◽  
Prediction Models ◽  
Nir Spectroscopy ◽  
Milling Process ◽  
Near Infrared Reflectance ◽  
Independent Validation ◽  
Milling Characteristics ◽  
Predicted Values ◽  
Calibration Equations

The aim of this study was to explore the use of NIR spectroscopy of laboratory milled flour to predict the milling characteristics of wheat. Quantitative traits of the milling process of wheat were predicted by analyses of NIR spectra of six sets consisting of 94 samples. Reference data were obtained by grinding the samples on the laboratory mill Chopin CD1-auto (France), spectral data were measured on spectrograph NIRSystem 6500. Commercial spectral analysis software WINISI II was used to collect spectra, develop calibration equations and evaluate calibration performance. The quality of prediction was evaluated by coefficients of correlation between the measured and the predicted values from cross and independent validation. MPLS/PLS regression and ANN methods were used. A statistically significant dependence (at the probability level of 99%) was determined for all traits studied in the case of cross-validation. Satisfactory accuracy of the prediction models by independent validation was achieved only for semolina extraction rate, models for other characteristics did not show acceptable precision. &nbsp;

scholarly journals Examination of wheat rheological characteristics by near-infrared spectroscopy

2012 ◽  
pp. 99-104
Author(s):  
Éva Kónya ◽  
Zoltán Győri
Keyword(s):  
Infrared Spectroscopy ◽  
Wheat Flour ◽  
Near Infrared Spectroscopy ◽  
Food Industry ◽  
Near Infrared ◽  
Chemical Properties ◽  
Rheological Characteristics ◽  
Physical And Chemical ◽  
Calibration Equations ◽  
And Chemical Properties

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.

Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives

2014 ◽  
Vol 10 (3) ◽  
pp. 533-541
Author(s):  
Pavlína Boudová Pečivová ◽  
Markéta Korcová ◽  
Jaroslav Švach ◽  
Vlastimil Kubáň ◽  
Jiří Mlček
Keyword(s):  
Wheat Flour ◽  
Organoleptic Properties ◽  
Arabic Gum ◽  
Flour Dough ◽  
Insignificant Effect ◽  
Wheat Flour Dough ◽  
Bread Production ◽  
Titration Acidity

Abstract The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (= moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg−1 and 30 g kg−1) and higher addition of Frosty (30 g kg−1) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added.

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