Prediction chemical composition and alveograph parameters on wheat by near-infrared transmittance spectroscopy.
Moisture, protein, wet gluten, dry gluten, and alveograph parameters (W, P, and P/L) of whole wheat grown in different countries around the world were analyzed using near infrared (NIR) transmittance spectroscopy. Modified partial least squares on NIR spectra (850-1048.2 nm) were developed for each constituent or physical property. The best models were obtained for protein, moisture, wet gluten, and dry gluten with r(2) = 0.99, 0.99, 0.95, and 0.96, respectively. Initial alveograph NIR models proposed for all wheat samples did not perform well. However, when wheat samples were divided in two groups depending on W (deformation energy) values, NIR models were highly improved, showing enough prediction accuracy for screening wheat at the receiving stage at mills or elevators.
D005524:Food Technology; D005983:Glutens / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D019265:Spectroscopy, Near-Infrared; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis
D010940:Plant Proteins; D014867:Water; D005983:Glutens