Non-invasive Monitoring of Dough Mixing by Near Infrared Spectroscopy

A novel, non-invasive method of monitoring dough development using a diode array near infrared spectrometer has been developed. The variation in two specific absorbance wavelengths in the second derivative spectrum (1160 nm and 1200 nm) as the dough is mixed is shown to follow the same trend as mixe...

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Veröffentlicht in:Journal of cereal science 1998-01, Vol.27 (1), p.61-69
Hauptverfasser: Wesley, I.J., Larsen, N., Osborne, B.G., Skerritt, J.H.
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container_end_page 69
container_issue 1
container_start_page 61
container_title Journal of cereal science
container_volume 27
creator Wesley, I.J.
Larsen, N.
Osborne, B.G.
Skerritt, J.H.
description A novel, non-invasive method of monitoring dough development using a diode array near infrared spectrometer has been developed. The variation in two specific absorbance wavelengths in the second derivative spectrum (1160 nm and 1200 nm) as the dough is mixed is shown to follow the same trend as mixer power consumption. Both absorbance features show a reduction in peak area as dough mixing progresses, reaching a minimum at optimum dough development, and an increase as the dough mixing continues past peak mixer power consumption. Consistent results were obtained for un-yeasted and full formula doughs made from flours of different strengths using three different laboratory mixers of different mixing action (spiral, z-arm and pin). In the case of the z-arm and pin mixers, the NIR mixing curves predicted longer mixing times than the power consumption curves, and both methods differentiated between flours of different strength. The spiral mixer showed no statistical difference between the mixing times measured by each method, and further, there was no statistical difference between the mixing times for each flour when measured using either method. These differences may be due to mixer design or mixing intensity. The data presented shows the potential of the technique for providing information on the chemical processes that occur during dough development in relation to flour strength and mixing action and intensity. dough, near infrared, mixing, spectroscopy.
doi_str_mv 10.1006/jcrs.1997.0151
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The variation in two specific absorbance wavelengths in the second derivative spectrum (1160 nm and 1200 nm) as the dough is mixed is shown to follow the same trend as mixer power consumption. Both absorbance features show a reduction in peak area as dough mixing progresses, reaching a minimum at optimum dough development, and an increase as the dough mixing continues past peak mixer power consumption. Consistent results were obtained for un-yeasted and full formula doughs made from flours of different strengths using three different laboratory mixers of different mixing action (spiral, z-arm and pin). In the case of the z-arm and pin mixers, the NIR mixing curves predicted longer mixing times than the power consumption curves, and both methods differentiated between flours of different strength. The spiral mixer showed no statistical difference between the mixing times measured by each method, and further, there was no statistical difference between the mixing times for each flour when measured using either method. These differences may be due to mixer design or mixing intensity. 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The spiral mixer showed no statistical difference between the mixing times measured by each method, and further, there was no statistical difference between the mixing times for each flour when measured using either method. These differences may be due to mixer design or mixing intensity. The data presented shows the potential of the technique for providing information on the chemical processes that occur during dough development in relation to flour strength and mixing action and intensity. dough, near infrared, mixing, spectroscopy.</description><subject>absorbance</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>development</subject><subject>dough</subject><subject>dough, near infrared, mixing, spectroscopy</subject><subject>evaluation</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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The spiral mixer showed no statistical difference between the mixing times measured by each method, and further, there was no statistical difference between the mixing times for each flour when measured using either method. These differences may be due to mixer design or mixing intensity. The data presented shows the potential of the technique for providing information on the chemical processes that occur during dough development in relation to flour strength and mixing action and intensity. dough, near infrared, mixing, spectroscopy.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1006/jcrs.1997.0151</doi><tpages>9</tpages></addata></record>
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source Elsevier ScienceDirect Journals
subjects absorbance
Biological and medical sciences
Cereal and baking product industries
development
dough
dough, near infrared, mixing, spectroscopy
evaluation
Food industries
Fundamental and applied biological sciences. Psychology
infrared spectroscopy
methodology
mixing
monitoring
nondestructive methods
wavelengths
title Non-invasive Monitoring of Dough Mixing by Near Infrared Spectroscopy
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