Examination of rheological properties of wheat samples by near infrared spectroscopy

Éva Kónya, Géza Kovács, Z. Gyóri

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Owing to its several advantages near infrared (NIR) spectroscopy is a widespread analytical method being used in agriculture and food industry as well. It is suitable for identification, qualification and quantitative analysis too. In wheat quality control rheological characteristics of dough made from wheat flour are as important as physical and chemical properties too. Rheological properties like farinograph, alveograph, extensograph parameters are influenced by many factors. For these parameters developing NIR calibration equations with good accuracy is complex problem, prediction of these parameters is more difficult than the chemical composition. In this study we examined wheat samples from different growing area by alveograph and spectral data were collected by FOSS Infratec 1241 instrument. Our first objective was whether it is any effect of the growing area on NIR spectra. Principal Component Analysis (PCA) was developed to examine this effect. We have found that samples from same growing area are close to each other, but there is not any separation in the whole population. According to these PCA results no need to separate the population, we could develop calibration equations on the whole sample set. After qualitative analysis modified partial least squares analyses on NIR spectra were developed for two alveograph parameter (P/L és W) to get calibration equations.

Original languageEnglish
Title of host publicationCEFood 2012 - Proceedings of 6th Central European Congress on Food
PublisherUniversity of Novi Sad, Faculty of Technology
Pages582-586
Number of pages5
Publication statusPublished - 2012
Event6th Central European Congress on Food, CEFood 2012 - Novi Sad, Serbia
Duration: May 23 2012May 26 2012

Other

Other6th Central European Congress on Food, CEFood 2012
CountrySerbia
CityNovi Sad
Period5/23/125/26/12

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Keywords

  • mPLS
  • NIR
  • PCA
  • Wheat flour rheology

ASJC Scopus subject areas

  • Food Science

Cite this

Kónya, É., Kovács, G., & Gyóri, Z. (2012). Examination of rheological properties of wheat samples by near infrared spectroscopy. In CEFood 2012 - Proceedings of 6th Central European Congress on Food (pp. 582-586). University of Novi Sad, Faculty of Technology.