Prediction Chemical Composition and Alveograph Parameters on Wheat by Near-Infrared Transmittance Spectroscopy
- 4 September 2003
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 51 (21), 6335-6339
- https://doi.org/10.1021/jf034235g
Abstract
Moisture, protein, wet gluten, dry gluten, and alveograph parameters (W, P, and P/L) of whole wheat grown in different countries around the world were analyzed using near infrared (NIR) transmittance spectroscopy. Modified partial least squares on NIR spectra (850−1048.2 nm) were developed for each constituent or physical property. The best models were obtained for protein, moisture, wet gluten, and dry gluten with r2 = 0.99, 0.99, 0.95, and 0.96, respectively. Initial alveograph NIR models proposed for all wheat samples did not perform well. However, when wheat samples were divided in two groups depending on W (deformation energy) values, NIR models were highly improved, showing enough prediction accuracy for screening wheat at the receiving stage at mills or elevators. Keywords: NIR; outlier; whole wheat; deformation energy; protein; glutenThis publication has 7 references indexed in Scilit:
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