Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy

Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy

The simultaneous analysis of ascorbic acid, azodicarbonamide and L‐cysteine in bread improver mix concentrates at levels of 0–10% in a starch diluent has been achieved. The use of near infrared reflectance spectroscopy enabled the measurements to be obtained in less than one minute with accuracies o...

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Veröffentlicht in:Journal of the science of food and agriculture 1983-11, Vol.34 (11), p.1297-1301
1. Verfasser: Osborne, B.G
Format: Artikel
Sprache:eng
Schlagworte:
field crops
food additives
food composition
food quality
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Zusammenfassung:The simultaneous analysis of ascorbic acid, azodicarbonamide and L‐cysteine in bread improver mix concentrates at levels of 0–10% in a starch diluent has been achieved. The use of near infrared reflectance spectroscopy enabled the measurements to be obtained in less than one minute with accuracies of about ± 1% at the 95% confidence interval.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740341120