Dynamic monitoring of dough mixing using near-infrared spectroscopy: physical and chemical outcomes

The objective of the present study was to identify physical, chemical, and physicochemical mechanisms at the origin of the NIR spectra modifications recorded during dough mixing. An FT-NIR spectrometer over the 1000-2500 nm range with a fiber optic probe in contact with the dough during processing w...

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Bibliographic Details
Published in:Cereal chemistry 2007, Vol.84 (1), p.70-79
Main Authors: Ait Kaddour, A, Barron, C, Morel, M.H, Cuq, B
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
dough
food composition
Food industries
food processing
Fundamental and applied biological sciences. Psychology
Life Sciences
mixing
near-infrared spectroscopy
physicochemical properties
principal component analysis
process monitoring
rheological properties
spectral analysis
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Summary:The objective of the present study was to identify physical, chemical, and physicochemical mechanisms at the origin of the NIR spectra modifications recorded during dough mixing. An FT-NIR spectrometer over the 1000-2500 nm range with a fiber optic probe in contact with the dough during processing was used. The NIR spectra collections are analyzed as raw spectra and after second derivative treatment by using principal component analysis (PCA). The analysis of the three first principal components describe high cumulative variance (>95%). The PCA on the raw NIR spectra demonstrate the dominant contribution of physical mechanisms (granular state and surface aspect of the dough) and, to a lesser extent, of physicochemical mechanisms (water and protein modifications). The PCA of the second derivative spectra on the 1000-2325 nm wavelength range and on restricted wavelength ranges (1352-1485 nm, 1778-2052 nm, or 2109-2325 nm) allowed a physicochemical description of the NIR absorbance variations. The NIR absorbance variations mainly arise from the 1778-2052 nm range related to the O-H vibrations. NIR mixing times were determined from the PCA score plots based on raw and second derivative NIR spectra and were associated with changes in different dough physicochemical properties (glutenin depolymerization rate, extractable liquid phase, consistency, maximum strain, and stress at break).
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-84-1-0070