Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy | Zendy

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Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy

Author(s) -

Osborne Brian G.

Publication year - 1983

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740341120

Subject(s) - near infrared reflectance spectroscopy , reflectivity , ascorbic acid , diluent , infrared spectroscopy , chemistry , food science , diffuse reflectance infrared fourier transform , spectroscopy , starch , near infrared spectroscopy , analytical chemistry (journal) , chromatography , nuclear chemistry , organic chemistry , optics , catalysis , physics , photocatalysis , quantum mechanics

The simultaneous analysis of ascorbic acid, azodicarbonamide and L‐cysteine in bread improver mix concentrates at levels of 0–10% in a starch diluent has been achieved. The use of near infrared reflectance spectroscopy enabled the measurements to be obtained in less than one minute with accuracies of about ± 1% at the 95% confidence interval.

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