Rheological parameters determination using Near Infrared technology in whole wheat grain
2012
Arazuri, Silvia | Arana, José Ignacio | Arias, Nerea | Arregui, Luis M. | González-Torralba, Jon | Jarén, Carmen
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.
显示更多 [+] 显示较少 [-]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).
显示更多 [+] 显示较少 [-]Peer Reviewed
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