Characteristics of fermented dough predicted by using the NIR technique

Ondřej Jirsa and Marie Hrušková
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Ondřej Jirsa: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Marie Hrušková: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 5, 184-189

Abstract: 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.

Keywords: wheat flour dough; fermentograph; NIRSystem 6500; prediction of rheological characteristics (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:5:id:3389-cjfs

DOI: 10.17221/3389-CJFS

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