Wheat flour dough rheological characteristics predicted by NIRSystems 6500
Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all r...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2001-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200106-0003_wheat-flour-dough-rheological-characteristics-predicted-by-nirsystems-6500.php |
| _version_ | 1797899897996836864 |
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| author | M. Hrušková M. Bednářová F. Novotný |
| author_facet | M. Hrušková M. Bednářová F. Novotný |
| author_sort | M. Hrušková |
| collection | DOAJ |
| description | Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples. |
| first_indexed | 2024-04-10T08:37:14Z |
| format | Article |
| id | doaj.art-a04061bc24b848e7ba5a80e78580cc75 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:14Z |
| publishDate | 2001-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-a04061bc24b848e7ba5a80e78580cc752023-02-23T03:26:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172001-12-0119621321810.17221/6610-CJFScjf-200106-0003Wheat flour dough rheological characteristics predicted by NIRSystems 6500M. Hrušková0M. Bednářová1F. Novotný2Institute of Chemical Technology Department of Carbohydrate Chemistry and Technology, PragueInstitute of Chemical Technology Department of Carbohydrate Chemistry and Technology, PragueInstitute of Chemical Technology Department of Carbohydrate Chemistry and Technology, PragueRheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples.https://cjfs.agriculturejournals.cz/artkey/cjf-200106-0003_wheat-flour-dough-rheological-characteristics-predicted-by-nirsystems-6500.phpwheat flour doughfarinographextensigraphnirsystems 6500prediction of rheological characteristics |
| spellingShingle | M. Hrušková M. Bednářová F. Novotný Wheat flour dough rheological characteristics predicted by NIRSystems 6500 Czech Journal of Food Sciences wheat flour dough farinograph extensigraph nirsystems 6500 prediction of rheological characteristics |
| title | Wheat flour dough rheological characteristics predicted by NIRSystems 6500 |
| title_full | Wheat flour dough rheological characteristics predicted by NIRSystems 6500 |
| title_fullStr | Wheat flour dough rheological characteristics predicted by NIRSystems 6500 |
| title_full_unstemmed | Wheat flour dough rheological characteristics predicted by NIRSystems 6500 |
| title_short | Wheat flour dough rheological characteristics predicted by NIRSystems 6500 |
| title_sort | wheat flour dough rheological characteristics predicted by nirsystems 6500 |
| topic | wheat flour dough farinograph extensigraph nirsystems 6500 prediction of rheological characteristics |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200106-0003_wheat-flour-dough-rheological-characteristics-predicted-by-nirsystems-6500.php |
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