Examination of wheat rheological characteristics by near-infrared spectroscopy

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dc.contributor.authorKónya, Éva
dc.contributor.authorGyőri, Zoltán
dc.date.accessioned2021-06-28T10:56:21Z
dc.date.available2021-06-28T10:56:21Z
dc.date.issued2012-12-16
dc.description.abstractNear-infrared spectroscopy has many advantages that make it a widely used analitical method in the different areas, like agricultural and food industry as well. In wheat quality control rheological characteristics of dough made from wheat flour are as important as physical and chemical properties too. In this work we examined rheological properties of wheat flour samples by alveograph, and spectral data of the same samples were collected by FOSS Infratec 1241 instrument. Modified partial least squares analyses on NIR spectra were developed for two alveograph parameter (P/L és W) to get calibration equations.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 50 (2012) , 99-104
dc.identifier.doihttps://doi.org/10.34101/actaagrar/50/2573
dc.identifier.issn2416-1640
dc.identifier.issue50
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316215en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2573
dc.rights.accessOpen Access
dc.subjectwheat rheologyen
dc.subjectalveographen
dc.subjectnear infrared spectroscopy (NIR/NIT)en
dc.titleExamination of wheat rheological characteristics by near-infrared spectroscopyen
dc.typefolyóiratcikkhu
dc.typearticleen
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