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 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 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.

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.

Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

2019 ◽  
Vol 14 (2) ◽  
pp. 173-181 ◽  
Author(s):  
Jianjun Zhou ◽  
Heng Yang ◽  
Xinguang Qin ◽  
Xianqin Hu ◽  
Gang Liu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough

Determination of Breadmaking Quality of Wheat Flour Dough with Different Macro and Micro Mixers

2011 ◽  
pp. 267-270 ◽  
Author(s):  
S. Tömösközi ◽  
Á. Kindler ◽  
J. Varga ◽  
M. Rakszegi ◽  
L. Láng ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Breadmaking Quality ◽  
Flour Dough ◽  
Wheat Flour Dough
Sign in / Sign up

Export Citation Format

Share Document