2026-05-04T14:30:11Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/92792025-01-20T08:03:29Zcom_10259_4249com_10259_5086com_10259_2604col_10259_4250

00925njm 22002777a 4500 dc Castro Reigía, David author García Esteban-Barcina, Iker author Sanllorente Méndez, Silvia author Sarabia Peinador, Luis Antonio author Amigo, José Manuel author Ortiz Fernández, Mª Cruz author 2024-01 Dough fermentation is a fundamental step in bread manufacturing, commonly supervised by bakery experts. This work aims to develop an efficient technology based on near infrared spectroscopy (NIR) and partial least squares-discriminant analysis (PLS-DA) to determine the fermentation state of bread loaves in the bakery industry. Knowing the fermentation state of the loaves during the manufacturing will allow to act in the production line, avoiding introducing an inadequate loaf in the oven and reducing costs. For that, a new methodology is proposed that consists in reproducing the knowledge of a Master Baker through a NIR spectrometer. Regarding the sequentiality of the objects and the real applicability of the method, three different cases were proposed using PLS-DA, getting that, in the best case, the sensitivity of the prediction set for the unfermented doughs was 88% and for the fermented and over-fermented was 86%; whereas the specificities were all greater than 86%. 0260-8774 http://hdl.handle.net/10259/9279 10.1016/j.jfoodeng.2023.111738 Bread fermentation NIR spectroscopy Monitorization PLS-DA Sensitivity Specifity Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs