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Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging

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Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging

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Verdú Amat, S.; Ivorra Martínez, E.; Sánchez Salmerón, AJ.; Barat Baviera, JM.; Grau Meló, R. (2015). Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging. Journal of Cereal Science. 62:31-37. doi:10.1016/j.jcs.2014.11.002

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/63683

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Title: Study of high strength wheat flours considering their physicochemical and rheological characterisation as well as fermentation capacity using SW-NIR imaging
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Departamento de Ingeniería de Sistemas y Automática - Departament d'Enginyeria de Sistemes i Automàtica
Issued date:
Abstract:
Characterisation of wheat flour destined for the bread-making process was studied by using hyperspectral image analyses based on Short-wave NIR imaging (SW-NIR). The first step was to characterise wheat flour batches by ...[+]
Subjects: SW-NIR image analysis , Wheat flour , Characterisation , Fermentation
Copyrigths: Reserva de todos los derechos
Source:
Journal of Cereal Science. (issn: 0733-5210 )
DOI: 10.1016/j.jcs.2014.11.002
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jcs.2014.11.002
Type: Artículo

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