Prediction of wheat gluten composition via near-infrared spectroscopy

Prediction of wheat gluten composition via near-infrared spectroscopy

Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. The...

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Bibliographic Details
Main Authors: Clemens Schuster, Julien Huen, Katharina Anne Scherf
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Baking quality
Gliadin
Glutenin
NIRS
Reversed-phase high-performance liquid chromatography (RP-HPLC)
PLS-regression
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123000394

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http://www.sciencedirect.com/science/article/pii/S2665927123000394

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