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Predicting commercial-scale baking q...

Kansas State University.

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Predicting commercial-scale baking quality characteristics of wheat and flour using NIR.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Predicting commercial-scale baking quality characteristics of wheat and flour using NIR./
作者:	Olewnik, Maureen Cecilia Noonan.
面頁冊數:	187 p.
附註:	Major Professor: Charles E. Walker.
Contained By:	Dissertation Abstracts International64-08B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3100568
ISBN:	9780496481590

Predicting commercial-scale baking quality characteristics of wheat and flour using NIR.
Olewnik, Maureen Cecilia Noonan.

Predicting commercial-scale baking quality characteristics of wheat and flour using NIR. - 187 p.

Major Professor: Charles E. Walker.

Thesis (Ph.D.)--Kansas State University, 2003.

Commercially processed and pure-cultivar/experimentally milled wheat flour samples from the 2001 and 2002 growing season were evaluated using standard commercial scale bread bake testing protocol. Near Infrared (NIR) was performed to scan wheat and flour samples, and partial least squares regression analysis used to search for potential correlations between NIR absorbance and various commercial dough/bread processing/product characteristics.

ISBN: 9780496481590Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Predicting commercial-scale baking quality characteristics of wheat and flour using NIR.
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035 $a (UMI)AAI3100568
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100 1 $a Olewnik, Maureen Cecilia Noonan. $3 1037246
245 1 0 $a Predicting commercial-scale baking quality characteristics of wheat and flour using NIR.
300 $a 187 p.
500 $a Major Professor: Charles E. Walker.
500 $a Source: Dissertation Abstracts International, Volume: 64-08, Section: B, page: 3596.
502 $a Thesis (Ph.D.)--Kansas State University, 2003.
520 $a Commercially processed and pure-cultivar/experimentally milled wheat flour samples from the 2001 and 2002 growing season were evaluated using standard commercial scale bread bake testing protocol. Near Infrared (NIR) was performed to scan wheat and flour samples, and partial least squares regression analysis used to search for potential correlations between NIR absorbance and various commercial dough/bread processing/product characteristics.
520 $a A critical question in this study focussed on the statistical error found in the primary testing methods, e.g., AACC standard methods, optimization of dough water absorption; optimization of mixing time, and reproducibility of loaf volume and crumb grain. Because data provided to wheat breeders regarding the quality potential of flour from wheat cultivars includes results from several laboratories producing bread of various sizes (one pound and pup (100 g, 0.22 lb) and with different fermentation methods (straight dough and sponge-dough), variability, or error, between these tests was also reviewed and compared to the NIR results. NIR correlations were not exceedingly strong. However, those reported were linear and produced errors that were slightly higher than those determined in tests conducted in the author's laboratory (within lab errors). These errors, however, were substantially lower than the between lab error rates.
590 $a School code: 0100.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Kansas State University. $3 1017593
773 0 $t Dissertation Abstracts International $g 64-08B.
790 $a 0100
790 1 0 $a Walker, Charles E., $e advisor
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3100568