Dynamic NIR spectroscopy to monitor bread dough mixing: a short review.

摘要

Use of dynamic NIR spectroscopy for the in-line monitoring of bread dough mixing is reviewed. Aspects considered include: NIR spectrometers; dough mixers; NIR mixing curves; use of individual NIR absorbance values and NIR spectra; physicochemical analysis of NIR spectra; applications of analysis over different wavelength ranges; and impact of formulation and mixing conditions (mixer type, wheat flour characteristics, dough ingredients, diluted dough).