Sage Journals: Discover world-class research

Abstract

The potential of near infrared (NIR) spectroscopy to characterise doughs for industrial bread making, directly at the production plant, was investigated. Different stages of dough processing have been monitored at-line, employing a Fourier transform-NIR instrument equipped with an optical fibre. Parallel factors analysis has been used to study the spectral variation throughout the production line, with the aim of acquiring indications on the modifications the dough undergoes during the process. Moreover, wavelet interface for linear modelling analysis, which performs variable selection in the wavelet domain, has been employed to explore the possibility of monitoring the leavening step by identifying a relationship between the NIR signal and the leavening phase, considering the leavening time and the total titrable acidity of the dough. Results show that some aspects of the leavening process can be calibrated from the NIR spectra, thus corroborating the fact that the NIR signal is influenced by the modifications that occur along with the production process

Keywords

multivariate calibration dough NIR leavening feature selection PARAFAC wavelet transform

Get full access to this article

View all access options for this article.

References

Osborne

B.G.

, “Near-infrared spectroscopy in food analysis”, in, Encyclopaedia of Analytical Chemistry, Ed by Meyers

R.A.

Wiley & Sons Ltd, Chichester, UK (2000).

Kaddour

A.A.

Barron

Morel

M.H.

and Cuq

, “Dynamic monitoring of dough mixing using near-infrared spectroscopy: Physical and chemical outcomes”, Cereal Chem. 84, 1 (2007). doi: 10.1094/CCHEM-84-1-0070

Wesley

I.J.

Larsen

Osborne

B.G.

and Skerritt

J.H.

, “Non-invasive monitoring of dough mixing by near infrared spectroscopy”, J. Cereal Sci. 27, 1 (1998). doi: 10.1006/jcrs.1997.0151

Thorvaldsson

and Skjoldebrand

, “Water diffusion in bread during baking”, Food Sci. Technol.—LW& T. 31, 7–8 (1998).

Cocchi

Foca

Marchetti

Sighinolfi

Tassi

and Ulrici

, “Use of multivariate analysis of MIR spectra to study bread staling”, Ann. Chim. Rome 95, 9–10 (2005).

Belton

P.S.

, “New approaches to study the molecular basis of the mechanical properties of gluten”, J. Cereal Sci. 41(2), 203–211 (2005). doi: 10.1016/j.jcs.2004.06.003

Shenk

J.S.

Workman

J.J.

and Westerhaus

M.O.

, “Application of NIR spectroscopy to agricultural products”, in Handbook of near-infrared analysis, Ed by Burns

D.A.

and Ciurczak

E.W.

Marcel Dekker, Inc., New York, USA (2001).

Miralbes

, “Quality control in the milling industry using near infrared transmittance spectroscopy”, Food Chem. 88, 4 (2004). doi: 10.1016/j.foodchem.2004.05.004

Alava

J.M.

Millar

S.J.

and Salmon

S.E.

, “The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers”, J. Cereal Sci. 33, 1 (2001). doi: 10.1006/jcrs.2000.0341

10.

Delwiche

S.R.

and Graybosch

R.A.

, “Examination of spectral pretreatments for partial least squares calibrations for chemical and physical properties of wheat”, Appl. Spectrosc. 57, 12 (2003). doi: 10.1366/000370203322640161

11.

Boysworth

M.K.

and Booksh

K.S.

, “Aspects of multivariate calibration applied to near-infrared spectroscopy”, in Handbook of near-infrared analysis, Ed by Burns

D.A.

and Ciurczak

E.W.

Marcel Dekker, Inc., New York, USA (2001).

12.

Larrechi

M.S.

and Callao

M.P.

, “Strategy for introducing NIR spectroscopy and multivariate calibration techniques in industry”, Trends Anal. Chem. 22, 10 (2003). doi: 10.1016/S0165-9936(03)01005-7

13.

Sahni

N.S.

Isaksson

and Naes

, “In-line near infrared spectroscopy for use in product and process monitoring in the food industry”, J. Near Infrared Spectrosc. 12, 2 (2004).

14.

Smilde

Bro

and Geladi

, Multi-way analysis. Application in the chemical sciences. Wiley & Sons Ltd., Chichester, UK (2004).

15.

Cocchi

Seeber

and Ulrici

, “Multivariate calibration of analytical signals by WILMA (wavelet interface to linear modelling analysis)”, J. Chemometr. 17, 8–9 (2003). doi: 10.1002/cem.819

16.

Cocchi

Durante

Foca

Marchetti

Tassi

and Ulrici

, “Adulteration detection of durum wheat semolina with bread wheat flour by NIR spectrosocpy an multivariate calibration”, Talanta 68, 5 (2005).

17.

Jetter

Depczynski

Molt

and Niemöller

, “Principles and applications of wavelet transformation of chemometrics”, Anal. Chim. Acta 420, 2 (2000). doi: 10.1016/S0003-2670(00)00889-8

18.

Coifman

R.R.

Meyer

and Wickerhauser

M.V.

, “Wavelet and its applications”, in Wavelet analysis and signal processing, Ed by Ruskai

M.B.

Jones and Bartlett Publishers, Boston, MA, USA (1992).

19.

Walczak

, Wavelets in Chemistry. Elsevier, Amsterdam, The Netherlands (2002).

20.

Andersson

C.A.

and Bro

, “The N-way Toolbox for MATLAB”, Chemometr. Intell. Lab. Syst. 52, 1 (2000). doi: 10.1016/S0169-7439(00)00071-X

21.

Wise

B.M.

and Gallagher

N.B.

, PLS Toolbox 4.0.1. Eigenvector Research, Inc., Wenatchee, WA, USA.

22.

Misiti

Oppenheim

and Poggi

J.M.

, Wavelet Toolbox User's Guide. MathWorks, Natick, USA (1999).

At-Line Monitoring of the Leavening Process in Industrial Bread Making by near Infrared Spectroscopy

Abstract

Keywords

Get full access to this article

References