Abstract

The potential of near infrared (NIR) spectroscopy to characterise doughs for industrial bread making, directly at the production plant, was investigated. Different stages of dough processing have been monitored at-line, employing a Fourier transform-NIR instrument equipped with an optical fibre. Parallel factors analysis has been used to study the spectral variation throughout the production line, with the aim of acquiring indications on the modifications the dough undergoes during the process. Moreover, wavelet interface for linear modelling analysis, which performs variable selection in the wavelet domain, has been employed to explore the possibility of monitoring the leavening step by identifying a relationship between the NIR signal and the leavening phase, considering the leavening time and the total titrable acidity of the dough. Results show that some aspects of the leavening process can be calibrated from the NIR spectra, thus corroborating the fact that the NIR signal is influenced by the modifications that occur along with the production process

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