Examining if NIR is a Useful Tool to Determine Various Properties of Bread and Cake Flour

The aim of this examination is to establish if NIR is a helpful tool to ascertain multiple properties of bread and cake flour. Specifically, the aim is to establish Softness (avg.), Volume (avg.), Protein (ds), and Moisture (%) properties.

Experimental

For this study, a LabSpec 4 (LS4) with a wavelength range of 350 to 2500 nm and a contact probe were employed. The LS4 system possesses three modular spectrometers and each collect a portion of the total wavelength range.

The contact probe is created for contact measurements of solid raw materials like grains, minerals, and other granular materials. It also enables the measurement of samples through transparent and clear plastic bags.

LS4 shown with the ASD contact probe sample accessory.

Figure 1. LS4 shown with the ASD contact probe sample accessory. Image Credit: Malvern Panalytical   

By using a halogen lamp within the probe assembly illumination is provided and diffuse reflectance spectra is also measured by this device. ASD spectrometers gather spectra at the rate of 0.1 seconds per scan and for this calibration development project, a sample count of 100 utilizing three subsamples was employed. 

This needed a scan collection time of 10 seconds times two replicates for each sample for a complete scan collection of under 30 seconds.

Acknowledgments

Produced from materials originally authored by Don Campbell from SummitCAL Solutions Team.

This information has been sourced, reviewed and adapted from materials provided by Malvern Panalytical.

For more information on this source, please visit Malvern Panalytical.

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