Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Reference36 articles.
1. Wheat Gluten: High Molecular Weight Glutenin Subunits?Structure, Genetics, and Relation to Dough Elasticity
2. Lipids in bread making: Sources, interactions, and impact on bread quality
3. Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review
4. The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns
5. Optimisation of the temperature profile in bread baking
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3. Genotypic classification of wheat using near-infrared spectroscopy and PLS-DA;Applied Food Research;2021-12
4. Rapid analysis of wheat flour by different handheld near-infrared spectrometers: A discussion of calibration model maintenance and performance comparison;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2021-05
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