Near infrared (NIR) reflectance spectra of wheat flour, dried extrudates and bread crumb over the range 1350–1650 nm exhibit similar features which provide information about the changes in starch structure which take place during their processing or aging. It is postulated that the observed spectral features are related to changes in the states of hydrogen bonding of O–H bonds in starch and water.
OsborneB.G.FearnT. and HindleP.H., Practical NIR Spectroscopy with Applications in Food and Beverage Analysis.Longman, Scientific and Technical, Harlow, p. 25 (1993).
2.
OsborneB.G. and DouglasS., J. Sci. Food Agric.32, 328 (1981).
3.
WilsonR.H.GoodfellowB.J.BeltonP.S.OsborneB.G.OliverG. and RussellP.L., J. Sci. Food Agric.54, 471 (1991).
4.
GuyR.C.E.OsborneB.G. and RobertP., J. Food Engng.27, 241 (1996).
5.
MillarS.RobertP.DevauxM.F.GuyR.C.E. and MarisP., Appl. Spectrosc.50, 1134 (1996).
MossR.ReidA. and StephensonJ., AOM Bulletin, 5923 (1991).
8.
BarnesR.J.DhanoaM.S. and ListerS.J., Appl. Spectrosc.43, 772 (1989).
9.
IwamotoM.UozumiJ. and NishinariK., Near Infrared Diffuse Reflectance/Transmittance Spectroscopy, Ed by HolloJ.KaffkaK.J. and GonczyJ.L.Akademiai Kiado, Budapest, pp. 3–12 (1987).
10.
DaviesA.M.C. and MillerC.E., Appl. Spectrosc.42, 703 (1988).
