Prediction chemical composition and alveograph parameters on wheat by near-infrared transmittance spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 21, 2003, Pages 6335-6339

  Miralbés, Carlos ^a  

^a Harinera La Meta SA Pol Industrial El Segre   (Spain)

Author keywords

Deformation energy; Gluten; NIR; Outlier; Protein; Whole wheat

Indexed keywords

GLUTEN;

ARTICLE; CALIBRATION; CHEMICAL COMPOSITION; ENERGY; GRAIN PROTEIN CONTENT; MOISTURE; NEAR INFRARED SPECTROSCOPY; NEAR INFRARED TRANSMITTANCE SPECTROSCOPY; PREDICTION; REGRESSION ANALYSIS; WHEAT;

FOOD TECHNOLOGY; GLUTEN; PLANT PROTEINS; SPECTROSCOPY, NEAR-INFRARED; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 0141706502     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034235g     Document Type: Article

References (12)

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12. AACC Method 38-12A, Wet gluten and dry gluten; Method 44-19, Moisture Air oven drying at 135; Method 46-12, Crude Protein Kjendahl Method, Boric Acid Modification; Method 54-30A, Alveograph Method for Soft and Hard wheat flour. Approved Methods of the American Association of Cereal Chemist, 10th ed.; The Association: St. Paul, MN, 2000.