RT info:eu-repo/semantics/article
T1 Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs
A1 Castro Reigía, David
A1 García, Inmaculada
A1 Sanllorente Méndez, Silvia
A1 Sarabia Peinador, Luis Antonio
A1 Amigo, José Manuel
A1 Ortiz Fernández, Mª Cruz
K1 Bread fermentation
K1 NIR spectroscopy
K1 Monitorization
K1 PLS-DA
K1 Sensitivity
K1 Specifity
K1 Química analítica
K1 Chemistry, Analytic
K1 Alimentos
K1 Food
K1 Biotecnología
K1 Biotechnology
AB 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%.
PB Elsevier
SN 0260-8774
YR 2024
FD 2024-01
LK http://hdl.handle.net/10259/9279
UL http://hdl.handle.net/10259/9279
LA eng
NO The authors thank IPASA-Sanbrandan (INDUSTRIALES PANADEROS AGRUPADOS S.A.) for allowing the measurements in their facilities and the entities for financial support.
DS Repositorio Institucional de la Universidad de Burgos
RD 23-nov-2024