Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method

Eszter Izsó, Mónika Bartalné-Berceli, A. Salgó, Szilveszter Gergely

Research output: Contribution to conferencePaper

Abstract

The aims of this study is to elaborate near-infrared spectroscopic method for testing and recognition of heat-treatment effects in the case of the wheat milling fractions and quality changes of the fractions. These wheat products and fractions were produced under industrial conditions by Gyermely Corp. flour-mill, Hungary and the heat-treatments were executed by Bühler AG, Switzerland. Standard Hungarian wheat flour (WF), Hungarian cake flour (CF) and aleurone-rich wheat flour (ARF) were examined. The samples were separated according to heat treatments, which involved hydrothermal and dry-thermal treated samples and untreated samples, respectively. The changes of the main chemical components (such as starch, protein) according to the heat treatments analyzed by dispersive spectrophotometer using visible (VIS) and near-infrared (NIR) regions of the electromagnetic radiation. Close correlations were obtained between the data of spectroscopic measurement techniques processed by various chemometric methods (e.g. principal component analysis [PCA], cluster analysis [CA]) and the types of treatments. Not only the differences caused by the milling technology and the heat treatment settings, but also the differences between the dry-thermal and the hydrothermal treating were clearly observed. The NIR method was able to detect the deviation of the fractions in the case of the same heat treatment parameters, too.

Original languageEnglish
Pages215-224
Number of pages10
Publication statusPublished - Jan 1 2015
Event8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015 - Opatija, Croatia
Duration: Oct 29 2015Oct 30 2015

Other

Other8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015
CountryCroatia
CityOpatija
Period10/29/1510/30/15

Fingerprint

milling fractions
Triticum
Hot Temperature
heat treatment
heat
wheat
monitoring
Flour
wheat flour
flour
methodology
electromagnetic radiation
wheat products
milling quality
chemometrics
spectrophotometers
Electromagnetic Radiation
Hungary
sampling
Switzerland

Keywords

  • Heat treatment
  • Multivariate data analysis
  • Near-infrared spectroscopy
  • Wheat fractions

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science

Cite this

Izsó, E., Bartalné-Berceli, M., Salgó, A., & Gergely, S. (2015). Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method. 215-224. Paper presented at 8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015, Opatija, Croatia.

Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method. / Izsó, Eszter; Bartalné-Berceli, Mónika; Salgó, A.; Gergely, Szilveszter.

2015. 215-224 Paper presented at 8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015, Opatija, Croatia.

Research output: Contribution to conferencePaper

Izsó, E, Bartalné-Berceli, M, Salgó, A & Gergely, S 2015, 'Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method' Paper presented at 8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015, Opatija, Croatia, 10/29/15 - 10/30/15, pp. 215-224.
Izsó E, Bartalné-Berceli M, Salgó A, Gergely S. Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method. 2015. Paper presented at 8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015, Opatija, Croatia.
Izsó, Eszter ; Bartalné-Berceli, Mónika ; Salgó, A. ; Gergely, Szilveszter. / Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method. Paper presented at 8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015, Opatija, Croatia.10 p.
@conference{0031aff9be294f09873a3c50eccbb4a7,
title = "Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method",
abstract = "The aims of this study is to elaborate near-infrared spectroscopic method for testing and recognition of heat-treatment effects in the case of the wheat milling fractions and quality changes of the fractions. These wheat products and fractions were produced under industrial conditions by Gyermely Corp. flour-mill, Hungary and the heat-treatments were executed by B{\"u}hler AG, Switzerland. Standard Hungarian wheat flour (WF), Hungarian cake flour (CF) and aleurone-rich wheat flour (ARF) were examined. The samples were separated according to heat treatments, which involved hydrothermal and dry-thermal treated samples and untreated samples, respectively. The changes of the main chemical components (such as starch, protein) according to the heat treatments analyzed by dispersive spectrophotometer using visible (VIS) and near-infrared (NIR) regions of the electromagnetic radiation. Close correlations were obtained between the data of spectroscopic measurement techniques processed by various chemometric methods (e.g. principal component analysis [PCA], cluster analysis [CA]) and the types of treatments. Not only the differences caused by the milling technology and the heat treatment settings, but also the differences between the dry-thermal and the hydrothermal treating were clearly observed. The NIR method was able to detect the deviation of the fractions in the case of the same heat treatment parameters, too.",
keywords = "Heat treatment, Multivariate data analysis, Near-infrared spectroscopy, Wheat fractions",
author = "Eszter Izs{\'o} and M{\'o}nika Bartaln{\'e}-Berceli and A. Salg{\'o} and Szilveszter Gergely",
year = "2015",
month = "1",
day = "1",
language = "English",
pages = "215--224",
note = "8th International Congress and the 10th Croatian Congress of Cereal Technologists, FLOUR-BREAD 2015 ; Conference date: 29-10-2015 Through 30-10-2015",

}

TY - CONF

T1 - Monitoring of heat-treated wheat milling fractions by near-infrared spectroscopic method

AU - Izsó, Eszter

AU - Bartalné-Berceli, Mónika

AU - Salgó, A.

AU - Gergely, Szilveszter

PY - 2015/1/1

Y1 - 2015/1/1

N2 - The aims of this study is to elaborate near-infrared spectroscopic method for testing and recognition of heat-treatment effects in the case of the wheat milling fractions and quality changes of the fractions. These wheat products and fractions were produced under industrial conditions by Gyermely Corp. flour-mill, Hungary and the heat-treatments were executed by Bühler AG, Switzerland. Standard Hungarian wheat flour (WF), Hungarian cake flour (CF) and aleurone-rich wheat flour (ARF) were examined. The samples were separated according to heat treatments, which involved hydrothermal and dry-thermal treated samples and untreated samples, respectively. The changes of the main chemical components (such as starch, protein) according to the heat treatments analyzed by dispersive spectrophotometer using visible (VIS) and near-infrared (NIR) regions of the electromagnetic radiation. Close correlations were obtained between the data of spectroscopic measurement techniques processed by various chemometric methods (e.g. principal component analysis [PCA], cluster analysis [CA]) and the types of treatments. Not only the differences caused by the milling technology and the heat treatment settings, but also the differences between the dry-thermal and the hydrothermal treating were clearly observed. The NIR method was able to detect the deviation of the fractions in the case of the same heat treatment parameters, too.

AB - The aims of this study is to elaborate near-infrared spectroscopic method for testing and recognition of heat-treatment effects in the case of the wheat milling fractions and quality changes of the fractions. These wheat products and fractions were produced under industrial conditions by Gyermely Corp. flour-mill, Hungary and the heat-treatments were executed by Bühler AG, Switzerland. Standard Hungarian wheat flour (WF), Hungarian cake flour (CF) and aleurone-rich wheat flour (ARF) were examined. The samples were separated according to heat treatments, which involved hydrothermal and dry-thermal treated samples and untreated samples, respectively. The changes of the main chemical components (such as starch, protein) according to the heat treatments analyzed by dispersive spectrophotometer using visible (VIS) and near-infrared (NIR) regions of the electromagnetic radiation. Close correlations were obtained between the data of spectroscopic measurement techniques processed by various chemometric methods (e.g. principal component analysis [PCA], cluster analysis [CA]) and the types of treatments. Not only the differences caused by the milling technology and the heat treatment settings, but also the differences between the dry-thermal and the hydrothermal treating were clearly observed. The NIR method was able to detect the deviation of the fractions in the case of the same heat treatment parameters, too.

KW - Heat treatment

KW - Multivariate data analysis

KW - Near-infrared spectroscopy

KW - Wheat fractions

UR - http://www.scopus.com/inward/record.url?scp=85018159844&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85018159844&partnerID=8YFLogxK

M3 - Paper

SP - 215

EP - 224

ER -