Near-infrared prediction of milling and baking parameters of wheat varieties-Reference-Cited by-同舟云学术

Near-infrared prediction of milling and baking parameters of wheat varieties

Published:2008-07 Issue:1 Volume:87 Page:21-25
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Jirsa Ondřej,Hrušková Marie,Švec Ivan

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Evaluation of vital dry gluten composition and functionality in bread-making by near-infrared reflectance spectroscopy;Czuchajovska;Cereal Foods World,1991

2. Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance;Delwiche;Cereal Chemistry,1998

3. Wheat flour dough rheological characteristics predicted by NIRSystems 6500;Hrušková;Czech Journal of Food Science,2001

4. Prediction of rheological parameters of wheat dough by NIR analysis of wheat flour spectra;Hrušková;Chemické Listy,1998

5. Wheat flour dough alveograph characteristics predicted by NIRSystems 6500;Hrušková;Czech Journal of Food Science,2003

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Farinograph characteristics of wheat flour predicted by near infrared spectroscopy with an ensemble modelling method;Journal of Food Engineering;2023-12

2. A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology;Food Structure;2023-10

3. Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2022-04-27

4. Prediction of milling yield in wheat with the use of spectral, colour, shape, and morphological features;Biosystems Engineering;2022-02

5. Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review;Current Research in Food Science;2022