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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Preliminary studies on proofing of yeasted bread doughs using near and mid infrared spectroscopy
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Preliminary studies on proofing of yeasted bread doughs using near and mid infrared spectroscopy

机译：用近红外光谱法检测酵母面包面团的初步研究

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Dough proofing is the resting period after mixing during which fermentation commences. Starch is converted into dextrins and sugars through enzyme activity and carbon dioxide is subsequently produced by yeast digestion of these low molecular weight carbohydrates. A major feature of doughs during this phase of the baking process is the formation and increase in size of gas bubbles. Optimum dough proofing is important for production of high quality bread. Near and mid-infrared spectroscopy have been used with some success to investigate macromolecular changes during dough mixing. In this current work, both techniques were applied to a preliminary study of flour doughs during the proof phase. Spectra were collected contemporaneously by NIR (750 – 1100nm) and mid-IR (700 – 2000 cm(^–1)) using a fibre optic probe and horizontal ATR cell respectively. Studies were performed on flours of differing baking quality; these included strong baker's flour, retail flour and gluten-free flour. Following principal component analysis, changes in the recorded spectra signals could be followed overtime. Using NIR in particular, the rate of the process accounting for the major source of spectral variability was determined to reach a maximum in strong baker's flourat about 22 minutes, the time period normally used for dough proofing in the Chorleywood Bread Process. When xylanase enzymes were incorporated in such doughs, the kinetic parameters of this process were seen to alter. Using both NIR and mid-IR data incombination through calculation of the Outer Product allowed molecular interpretations of the major spectral events to be made.
机译：面团打样是混合后的静止时间，发酵开始。淀粉通过酶活性转化为葡萄蛋白和糖，随后通过酵母消化这些低分子量的碳水化合物产生二氧化碳。在烘焙过程的这种阶段期间面团的主要特征是气泡尺寸的形成和增加。最佳的面团打样对于生产高质量面包很重要。近乎和中红外光谱均已取得一些成功，以研究面团混合过程中的大分子变化。在本前的工作中，两种技术都应用于在证明期间面粉面团的初步研究。使用光纤探针和水平ATR电池分别由NIR（750-1100nm）和中间IR（700-2000cm（^ -2-1））同时收集光谱。对不同烘烤质量的面粉进行研究;这些包括强面包的面粉，零售面粉和无麸质面粉。在主成分分析之后，可以遵循录制的光谱信号的变化。特别是使用NIR，确定了频谱变异性主要来源的过程算法，在强大的面包架的Flinat中达到了大约22分钟的最大值，通常用于在Chorleywood面包过程中用于面团打样的时间段。当在这样的面团中掺入木聚糖酶时，可以看到该过程的动力学参数改变。使用NIR和MID-IR数据模拟通过计算外产品允许进行主要光谱事件的分子解释。

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