INVESTIGATIONS INTO THE USE OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY FOR THE QUALITY ASSESSMENT OF WHEAT WITH RESPECT TO ITS POTENTIAL FOR BREAD BAKING
INVESTIGATIONS INTO THE USE OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY FOR THE QUALITY ASSESSMENT OF WHEAT WITH RESPECT TO ITS POTENTIAL FOR BREAD BAKING
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DOI：
10.1002/jsfa.2740350117
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发表时间：
1984-01-01
影响因子：
4.1
通讯作者：
OSBORNE, BG
中科院分区：
文献类型：
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作者：
OSBORNE, BG
探讨了利用近红外（n.i.r）反射光谱技术预测小麦面包烘烤品质的可能性。一些英国小麦样品研究使用单色系统，使反射率数据在1100-2500纳米之间测量。这些数据与蛋白质含量相关。用Falling Number法测定-淀粉酶，用SDS沉降体积法测定蛋白质质量，结果表明只有蛋白质含量能够对n.i.r进行令人满意的校准。目前用于测量小麦蛋白质的过滤仪器的波长没有改进。至少对于英国小麦来说，红外光谱法不能提供小麦面包烘焙质量的测量，只能通过蛋白质含量来预测。
The possible use of near IR (n.i.r.) reflectance spectroscopy for the prediction of the bread baking quality of wheat was investigated. A number of UK wheat samples were studied using a monochromator system which enabled reflectance data between 1100-2500 nm to be measured. These data were correlated with protein content, .alpha.-amylase as measured by Falling Number and protein quality as measured by SDS sedimentation volume, with the result that only protein content was capable of satisfactory calibration against n.i.r. No improvements to the wavelengths currently available in filter instruments could be found for the measurement of protein in wheat. For UK wheat at least, n.i.r. spectroscopy cannot provide a measurement of bread baking quality of wheat beyond that which may be predicted from protein content.