Rheological parameters determination using Near Infrared technology in whole wheat grain
Rheological properties of dough are important for wheat quality characterisation. This research sought to obtain prediction models for rheological characteristics and to characterise the breadmaking quality of whole wheat using NIRS (Near Infrared Reflectance Spectroscopy) technology, in order to offer a rapid tool to the farmers to know the quality of their product at the harvest moment. Tenacity (P), extensibility (L), deformation energy (W) and ratio P/L of dough were measured using traditional methods. NIR spectra were acquired from these samples. Models to predict the values from these parameters were developed. The SEC achieved for the extensibility, deformation energy and tenacity of dough and the ratio between the two latter parameters were 5.27 mm, 9.97 × 10¿4 J, 3.98 mm and 0.025, respectively. The four models were validated by cross-validation, and by independent validation. The precision obtained in these models was enough for being applied in harvesters or at delivering moment.
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Elsevier
2012-02-06
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Subjects: | NIR, Calibration, Quality, Alveograph, Wheat, |
Online Access: | http://hdl.handle.net/10261/97831 |
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dig-idab-es-10261-978312016-02-17T21:27:14Z Rheological parameters determination using Near Infrared technology in whole wheat grain Arazuri, Silvia Arana, José Ignacio Arias, Nerea Arregui, Luis M. González-Torralba, Jon Jarén, Carmen NIR Calibration Quality Alveograph Wheat Rheological properties of dough are important for wheat quality characterisation. This research sought to obtain prediction models for rheological characteristics and to characterise the breadmaking quality of whole wheat using NIRS (Near Infrared Reflectance Spectroscopy) technology, in order to offer a rapid tool to the farmers to know the quality of their product at the harvest moment. Tenacity (P), extensibility (L), deformation energy (W) and ratio P/L of dough were measured using traditional methods. NIR spectra were acquired from these samples. Models to predict the values from these parameters were developed. The SEC achieved for the extensibility, deformation energy and tenacity of dough and the ratio between the two latter parameters were 5.27 mm, 9.97 × 10¿4 J, 3.98 mm and 0.025, respectively. The four models were validated by cross-validation, and by independent validation. The precision obtained in these models was enough for being applied in harvesters or at delivering moment. The authors thank Guria S.A. (Vilafranquina Group), Instituto Técnico y de Gestión Agrícola for their competent cooperation in the measurement and analysis work, and Instituto Nacional de Investigaciones Agrarias for the financial support (RTA2005-00219-C03-03 and RTA2009-00028-C03-02). Peer Reviewed 2014-06-05T11:45:13Z 2014-06-05T11:45:13Z 2012-02-06 2014-06-05T11:45:13Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.jfoodeng.2012.01.017 issn: 0260-8774 Journal of Food Engineering 111(1): 115-121 (2012) http://hdl.handle.net/10261/97831 10.1016/j.jfoodeng.2012.01.017 none Elsevier |
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NIR Calibration Quality Alveograph Wheat NIR Calibration Quality Alveograph Wheat |
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NIR Calibration Quality Alveograph Wheat NIR Calibration Quality Alveograph Wheat Arazuri, Silvia Arana, José Ignacio Arias, Nerea Arregui, Luis M. González-Torralba, Jon Jarén, Carmen Rheological parameters determination using Near Infrared technology in whole wheat grain |
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Rheological properties of dough are important for wheat quality characterisation. This research sought to obtain prediction models for rheological characteristics and to characterise the breadmaking quality of whole wheat using NIRS (Near Infrared Reflectance Spectroscopy) technology, in order to offer a rapid tool to the farmers to know the quality of their product at the harvest moment. Tenacity (P), extensibility (L), deformation energy (W) and ratio P/L of dough were measured using traditional methods. NIR spectra were acquired from these samples. Models to predict the values from these parameters were developed. The SEC achieved for the extensibility, deformation energy and tenacity of dough and the ratio between the two latter parameters were 5.27 mm, 9.97 × 10¿4 J, 3.98 mm and 0.025, respectively. The four models were validated by cross-validation, and by independent validation. The precision obtained in these models was enough for being applied in harvesters or at delivering moment. |
format |
artículo |
topic_facet |
NIR Calibration Quality Alveograph Wheat |
author |
Arazuri, Silvia Arana, José Ignacio Arias, Nerea Arregui, Luis M. González-Torralba, Jon Jarén, Carmen |
author_facet |
Arazuri, Silvia Arana, José Ignacio Arias, Nerea Arregui, Luis M. González-Torralba, Jon Jarén, Carmen |
author_sort |
Arazuri, Silvia |
title |
Rheological parameters determination using Near Infrared technology in whole wheat grain |
title_short |
Rheological parameters determination using Near Infrared technology in whole wheat grain |
title_full |
Rheological parameters determination using Near Infrared technology in whole wheat grain |
title_fullStr |
Rheological parameters determination using Near Infrared technology in whole wheat grain |
title_full_unstemmed |
Rheological parameters determination using Near Infrared technology in whole wheat grain |
title_sort |
rheological parameters determination using near infrared technology in whole wheat grain |
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Elsevier |
publishDate |
2012-02-06 |
url |
http://hdl.handle.net/10261/97831 |
work_keys_str_mv |
AT arazurisilvia rheologicalparametersdeterminationusingnearinfraredtechnologyinwholewheatgrain AT aranajoseignacio rheologicalparametersdeterminationusingnearinfraredtechnologyinwholewheatgrain AT ariasnerea rheologicalparametersdeterminationusingnearinfraredtechnologyinwholewheatgrain AT arreguiluism rheologicalparametersdeterminationusingnearinfraredtechnologyinwholewheatgrain AT gonzaleztorralbajon rheologicalparametersdeterminationusingnearinfraredtechnologyinwholewheatgrain AT jarencarmen rheologicalparametersdeterminationusingnearinfraredtechnologyinwholewheatgrain |
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