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Investigations into the use of near infrared reflectance spectroscopy for the quality assessment of wheat with respect to its potential for bread baking
Author(s) -
Osborne Brian G.
Publication year - 1984
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.2740350117
Subject(s) - near infrared reflectance spectroscopy , monochromator , reflectivity , spectroscopy , food science , falling number , farinograph , chemistry , wheat flour , near infrared spectroscopy , materials science , wavelength , biology , optics , optoelectronics , physics , quantum mechanics , neuroscience
The possible use of near infrared (n.i.r.) reflectance spectroscopy for the prediction of the bread baking quality of wheat has been investigated. A number of UK wheat samples were studied using a monochromator system which enabled reflectance data between 1100 and 2500 nm to be measured. These data were correlated with protein content, α‐amylase as measured by Falling Number, and protein quality as measured by SDS sedimentation volume, with the result that only protein content was capable of satisfactory calibration against n.i.r. Furthermore, no improvements to the wavelengths currently available in filter instruments could be found for the measurement of protein in wheat. It is therefore concluded that for UK wheat at least, n.i.r. spectroscopy cannot provide a measurement of bread baking quality of wheat beyond that which may be predicted from protein content.