2026-04-19T14:06:23Zhttps://riubu.ubu.es/oai/request

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

Castro Reigía, David 2020c09d-babf-44bd-ba2a-79fa68eb2eb6 600 García Esteban-Barcina, Iker 66a45463-223d-408e-8ad8-1013f518fa03 600 Sanllorente Méndez, Silvia 522 600 0000-0001-8693-8806 Sarabia Peinador, Luis Antonio 534 600 0000-0002-5936-7929 Amigo, José Manuel 6908b4dc-c026-499c-8e41-eb7475be6c5c 600 Ortiz Fernández, Mª Cruz 406 600 0000-0002-4751-8929 2024-06-17T09:53:26Z 2024-06-17T09:53:26Z 2024-01 0260-8774 http://hdl.handle.net/10259/9279 10.1016/j.jfoodeng.2023.111738 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%. The authors thank IPASA-Sanbrandan (INDUSTRIALES PANADEROS AGRUPADOS S.A.) for allowing the measurements in their facilities and the entities for financial support. application/pdf eng Elsevier Journal of Food Engineering. 2024, V. 361, 111738 https://doi.org/10.1016/j.jfoodeng.2023.111738 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Bread fermentation NIR spectroscopy Monitorization PLS-DA Sensitivity Specifity Química analítica Alimentos Biotecnología Chemistry, Analytic Food Biotechnology Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Journal of Food Engineering 361 THUMBNAIL Castro-jfe_2024.pdf.jpg Castro-jfe_2024.pdf.jpg IM Thumbnail image/jpeg 4969 https://riubu.ubu.es/bitstream/10259/9279/4/Castro-jfe_2024.pdf.jpg 810113e5d3c8dff39431806552b3369c MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/9279/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/9279/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Castro-jfe_2024.pdf Castro-jfe_2024.pdf application/pdf 3545682 https://riubu.ubu.es/bitstream/10259/9279/1/Castro-jfe_2024.pdf cc0fcc9e05bf15ca5d4856383f4367bc MD5 1 10259/9279 oai:riubu.ubu.es:10259/9279 2025-01-20 09:03:29.237 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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