Characteristics of fermented dough predicted by using the NIR technique
Jirsa, O.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Technologie Sacharidu)E-mail:[email protected] | Hruskova, M.
Rheological characteristics of wheat doughs prepared from 179 variety and commercial wheat flour samples were assessed with SJA fermentograph. 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).
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