Characteristics of fermented dough predicted by using the NIR technique
Rheological characteristics of wheat doughs prepared from 179 variety and commercial wheat flour samples (crop years 1999, 2001, 2002, 2003 and 2004) were assessed with SJA fermentograph (Sweden). NIR spectra of the samples were measured on the spectrometer NIRSystem 6500. Calibration equations with...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2005-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200505-0002_characteristics-of-fermented-dough-predicted-by-using-the-nir-technique.php |