Rheological parameters determination using Near Infrared technology in whole wheat grain

Author:

Arazuri Silvia,Ignacio Arana J.,Arias Nerea,Arregui Luis M.,Gonzalez-Torralba Jon,Jaren Carmen

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. AACC (American Association of Cereal Chemists), 2000). In: Approved methods of AACC-Method, 10th ed. USA, St. Paul, MN.

2. The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers;Alava;Journal of Cereal Science,2001

3. Arazuri, S., Jaren, C., Arana, I., Arregui, L., Lafarga, A., 2008. Determination of whole-wheat grain quality by Near-Infrared Reflectance, International Conference on Agricultural Engineering. Hersonissos, Greece.

4. Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection;Bordes;Journal of Cereal Science,2008

5. Durum wheat adulteration detection by NIR spectroscopy multivariate calibration;Cocchi;Talanta,2006

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