A fluorescence spectroscopic approach to predict analytical, rheological and baking parameters of wheat flours using chemometrics
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- 作者：M. Haseeb Ahmad ; mhaseeb.ahmad@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author ; Marius Nache ; Stephanie Waffenschmidt ; Bernd Hitzmann
- 关键词：Wheat flours ; Fluorescence spectroscopy ; Chemometrics ; Genetic algorithm ; Quality parameters of wheat
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：182
- 期：Complete
- 页码：65-71
- 全文大小：800 K
文摘
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Fluorescence spectroscopy has been used to predict analytical, rheological and baking parameters of 12 wheat flour.
Genetic algorithm was applied to enhance the predictive ability of linear regression models.
Dough development time, water absorption, protein and wet gluten of wheat flour can be predicted from fluorescence.