Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy

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Standard

Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. / Ringsted, Tine; Siesler, Heinz Wilhelm; Engelsen, Søren Balling.

I: Journal of Cereal Science, Bind 75, 2017, s. 92-99.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Ringsted, T, Siesler, HW & Engelsen, SB 2017, 'Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy', Journal of Cereal Science, bind 75, s. 92-99. https://doi.org/10.1016/j.jcs.2017.03.006

APA

Ringsted, T., Siesler, H. W., & Engelsen, S. B. (2017). Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. Journal of Cereal Science, 75, 92-99. https://doi.org/10.1016/j.jcs.2017.03.006

Vancouver

Ringsted T, Siesler HW, Engelsen SB. Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. Journal of Cereal Science. 2017;75:92-99. https://doi.org/10.1016/j.jcs.2017.03.006

Author

Ringsted, Tine ; Siesler, Heinz Wilhelm ; Engelsen, Søren Balling. / Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. I: Journal of Cereal Science. 2017 ; Bind 75. s. 92-99.

Bibtex

@article{a00f2990000c446ea96387686883179e,
title = "Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy",
abstract = "Staling of bread is a major source of food waste and efficient monitoring of it can help the food industry in the development of anti-staling recipes. While the staling fingerprint in the mid-infrared region is fairly well established this paper set out to find the most informative parts of the near-infrared spectra with respect to staling. For this purpose, two-dimensional correlation spectroscopy on near- and mid-infrared spectra of wheat bread crumb during aging was employed for the first time. The important mid-infrared absorption band at 1047 cm−1 related to amylopectin retrogradation was found to correlate positively with increased bread hardness and to co-vary with the near-infrared band at 910 nm in the short wavelength region (r2 = 0.88 to hardness), the near-infrared band at 1688 nm in the 1. overtone region (r2 = 0.97 to hardness) and to the near-infrared band in the long wavelength region at 2288 nm (r2 = 0.97 to hardness). The spectral information from the first principal component on near-infrared and the first principal component on mid-infrared was found to be highly correlated by a r2 = 0.98. It is demonstrated that the major bread staling processes such as amylopectin retrogradation and water loss can be followed with both near- and mid-infrared spectroscopy.",
keywords = "2DCOS, Bread staling, Mid-infrared spectroscopy, Near-infrared spectroscopy",
author = "Tine Ringsted and Siesler, {Heinz Wilhelm} and Engelsen, {S{\o}ren Balling}",
year = "2017",
doi = "10.1016/j.jcs.2017.03.006",
language = "English",
volume = "75",
pages = "92--99",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy

AU - Ringsted, Tine

AU - Siesler, Heinz Wilhelm

AU - Engelsen, Søren Balling

PY - 2017

Y1 - 2017

N2 - Staling of bread is a major source of food waste and efficient monitoring of it can help the food industry in the development of anti-staling recipes. While the staling fingerprint in the mid-infrared region is fairly well established this paper set out to find the most informative parts of the near-infrared spectra with respect to staling. For this purpose, two-dimensional correlation spectroscopy on near- and mid-infrared spectra of wheat bread crumb during aging was employed for the first time. The important mid-infrared absorption band at 1047 cm−1 related to amylopectin retrogradation was found to correlate positively with increased bread hardness and to co-vary with the near-infrared band at 910 nm in the short wavelength region (r2 = 0.88 to hardness), the near-infrared band at 1688 nm in the 1. overtone region (r2 = 0.97 to hardness) and to the near-infrared band in the long wavelength region at 2288 nm (r2 = 0.97 to hardness). The spectral information from the first principal component on near-infrared and the first principal component on mid-infrared was found to be highly correlated by a r2 = 0.98. It is demonstrated that the major bread staling processes such as amylopectin retrogradation and water loss can be followed with both near- and mid-infrared spectroscopy.

AB - Staling of bread is a major source of food waste and efficient monitoring of it can help the food industry in the development of anti-staling recipes. While the staling fingerprint in the mid-infrared region is fairly well established this paper set out to find the most informative parts of the near-infrared spectra with respect to staling. For this purpose, two-dimensional correlation spectroscopy on near- and mid-infrared spectra of wheat bread crumb during aging was employed for the first time. The important mid-infrared absorption band at 1047 cm−1 related to amylopectin retrogradation was found to correlate positively with increased bread hardness and to co-vary with the near-infrared band at 910 nm in the short wavelength region (r2 = 0.88 to hardness), the near-infrared band at 1688 nm in the 1. overtone region (r2 = 0.97 to hardness) and to the near-infrared band in the long wavelength region at 2288 nm (r2 = 0.97 to hardness). The spectral information from the first principal component on near-infrared and the first principal component on mid-infrared was found to be highly correlated by a r2 = 0.98. It is demonstrated that the major bread staling processes such as amylopectin retrogradation and water loss can be followed with both near- and mid-infrared spectroscopy.

KW - 2DCOS

KW - Bread staling

KW - Mid-infrared spectroscopy

KW - Near-infrared spectroscopy

U2 - 10.1016/j.jcs.2017.03.006

DO - 10.1016/j.jcs.2017.03.006

M3 - Journal article

AN - SCOPUS:85016564955

VL - 75

SP - 92

EP - 99

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -

ID: 176653491