[HTML][HTML] Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs
Dough fermentation is a fundamental step in bread manufacturing, commonly supervised by
bakery experts. This work aims to develop an efficient technology based on near infrared …
bakery experts. This work aims to develop an efficient technology based on near infrared …
Determination of the Sugar Content in Commercial Plant Milks by Near Infrared Spectroscopy and Luff-Schoorl Total Glucose Titration
Thirty-nine samples of plant milks (rice, soy, oat, barley, spelt, quinoa, almond, and a variety
of wheat called kamut) were analyzed for their reducing sugars content by NIR …
of wheat called kamut) were analyzed for their reducing sugars content by NIR …
Near infrared spectroscopy and multivariate analysis methods for monitoring flour performance in an industrial bread-making process
The present study is aimed at evaluating the possibility to predict bread specifications, for an
industrial bread-making process, on the basis of the properties of flour employed in …
industrial bread-making process, on the basis of the properties of flour employed in …
Monitoring of dough fermentation during Chinese steamed bread processing by near‐infrared spectroscopy combined with spectra selection and supervised learning …
X Chang, X Huang, W Xu, X Tian… - Journal of Food …, 2021 - Wiley Online Library
As a critical control point in the processing of Chinese steamed bread, fermentation is mainly
judged by traditional methods. The purpose of this work was to develop an intelligent …
judged by traditional methods. The purpose of this work was to develop an intelligent …
Iodine value and fatty acids determination on pig fat samples by FT-NIR spectroscopy: benefits of variable selection in the perspective of industrial applications
In this work, FT-NIR spectroscopy was employed to determine iodine value (IV) and fatty
acids (FA) content of pig fat samples, through the combined use of signal preprocessing …
acids (FA) content of pig fat samples, through the combined use of signal preprocessing …
Non-intrusive Experimental Monitoring of Gluten-free Dough Mixing in 1L Scale Mixer Using Electrical Resistance Tomography
F Alberini, G Montante, A Paglianti - Chemical Engineering Transactions, 2023 - cetjournal.it
In this study, for the first time Electro Resistance Tomography is employed for macroscale
(bulk) characterization of gluten free dough during mixing in 1L scale vessel. Gluten free …
(bulk) characterization of gluten free dough during mixing in 1L scale vessel. Gluten free …
Wheat flour formulation by mixture design and multivariate study of its technological properties
Wheat flour plays a pivotal role in determining the overall quality of bread (loaf dimensions,
crumb texture and consistency). A precise knowledge of flour chemical and technological …
crumb texture and consistency). A precise knowledge of flour chemical and technological …
NIR analysis of wheat products
BG Osborne - Handbook of Near-Infrared Analysis, 2021 - taylorfrancis.com
The flour milling and baking industry was an early adopter of NIR technology. This was a
consequence of a commercial need for the measurement of wheat protein content at the …
consequence of a commercial need for the measurement of wheat protein content at the …
26 NIR Analysis of Wheat Products
BG Osborne - api.taylorfrancis.com
The flour milling and baking industry was an early adopter of NIR technology. This was a
consequence of a commercial need for the measurement of wheat protein content at the …
consequence of a commercial need for the measurement of wheat protein content at the …
Algorithms and Strategies for Extracting Optimal Information from Chemical Sensing Systems
The output signals of chemical sensing systems, ie of sensors used to detect chemical
quantities, typically consist of a complex superimposition of three different contributions …
quantities, typically consist of a complex superimposition of three different contributions …