DETERMINATION OF EFFECT OF INGREDIENTS AND LEVELS THEREOF ON CHARACTERISTICS OF DOUGH AND BATTER-BASED PRODUCTS

摘要

A novel method of analyzing wheat-based dough and batter products is provided. The preferred method includes mixing doughs or batters having different ingredients or levels thereof, performing a series of near-infrared analyses on such doughs and batters and comparing the analyses to indicate the effect of the added ingredient or levels thereof. The spectral data collected from the analyses are converted to Kubelka-Munk units and the second derivatives are determined and the resulting time plot curve is smoothed and cumulated resulting in a development plot which is easy to read and interpret, thereby aiding in determining the effect of each tested ingredient and levels thereof. The present invention also provides a method for determining ingredient effects at specific wavelengths for specific ingredients. Finally, an apparatus for use with the novel methods is also provided wherein the apparatus includes a mixing container having a window through which NIR spectroscopy can be performed on the contents in the container.