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hydrothermal-treated and dry-treated, wheat flour, NIR, PCA, CA
Near infrared (NIR) technology is used effectively in the quality control field of cereal science and technology. The aim of this study is to elaborate on the usage of the near-infrared method for testing purposes, as well as on the recognition of the heat-treatment effects in the case of wheat milling fractions and changes in quality in these fractions. The heat treatment processes are being applied to increase the shelf life properties of products or to change the physical/rheological properties of goods. The wheat products and fractions examined in this study had been produced under industrial conditions The following products have been analysed: Hungarian wheat fraction (WF), Hungarian cake flour (CF) and aleurone-rich wheat flour (ARF). These basic flours were originated and produced by Gyermelyi Corp. flour mill. After that, the entire heat treatment process of WF, CF, ARF flour fractions were achieved and completed in cooperation of Bühler AG and Budapest University of Technology and Economics. The samples were collected based on the heat treatments, and involved hydrothermal and dry-thermal treated samples as well as untreated samples. The changes in the main chemical components (such as starch and protein) were analysed with dispersive spectrophotometers, using visible and NIR regions of the electromagnetic radiation with regards to the heat treatments. Close correlation has been established between the data of spectroscopic measurement techniques processed by various chemometric methods (e.g. principal component analysis, cluster analysis) and the types of treatments that were used. Not only differences caused by the milling technology and the heat treatment settings have been clearly observed, but also differences between the dry-thermal and the hydrothermal treatment. During this task, it became obvious that the NIR methods can detect the deviation in parameters of the heat treatments.
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