TY  - JOUR 
AU  - Castro Reigía, David
AU  - García, Inmaculada
AU  - Sanllorente Méndez, Silvia
AU  - Sarabia Peinador, Luis Antonio
AU  - Amigo, José Manuel
AU  - Ortiz Fernández, Mª Cruz
PY  - 2024
SN  - 0260-8774
UR  - http://hdl.handle.net/10259/9279
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...
LA  - eng
PB  - Elsevier
KW  - Bread fermentation
KW  - NIR spectroscopy
KW  - Monitorization
KW  - PLS-DA
KW  - Sensitivity
KW  - Specifity
KW  - Química analítica
KW  - Chemistry, Analytic
KW  - Alimentos
KW  - Food
KW  - Biotecnología
KW  - Biotechnology
TI  - Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs
DO  - 10.1016/j.jfoodeng.2023.111738
T2  - Journal of Food Engineering
VL  - 361
ER  -