Rapid determination of farinograph parameters of wheat flour using data fusion and a forward interval variable selection algorithm
Author:
Affiliation:
1. College of Food Science
2. Southwest University
3. Chongqing 400715
4. People's Republic of China
5. Chongqing Engineering Research Centre of Regional Foods
Abstract
A forward interval variable selection algorithm combined with data fusion was developed to determine farinograph parameters of wheat flour.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Engineering,General Chemical Engineering,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2017/AY/C7AY02065A
Reference39 articles.
1. Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal
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3. Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices
4. Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)
5. Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing
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