Technology of Baked Goods - Sourdough Biotechnology - page 78

processing [ 79, 80 ]. To completely exploit the potential of NIR, advanced chemomet-
ric techniques are needed for the interpretation of spectral data which are arranged
in wide bands with overlapping peaks that originate from the different components
present in the matrix [ 78 ]. NIR spectroscopy is largely used to quickly determine
the chemical composition of caryopses and flours. Other studies reported its appli-
cation to determine the technological quality of the flours [ 81- 84 ] , to evaluate the
molecular interactions between the dough components (water-protein-starch) [ 85,
86 ], and to monitor mixing [ 87 ] , leavening, and staling [ 78 ] .
Recent developments concerned the acquisition of information on dough via
interactions that occur between the molecules and the electromagnetic waves in the
infrared medium (MIR, mid-infrared spectroscopy). Nuclear magnetic resonance
(NMR) was also used for baked good processing. It was applied to monitor the dis-
tribution and mobility of the water, to investigate the structure of the product and
track the staling phenomenon [ 88- 90 ] .
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