Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. (May 2017)

• Record Type: Journal Article
• Authors: Ringsted, Tine; Siesler, Heinz Wilhelm; Engelsen, Søren Balling
• Is Part Of: Journal of cereal science. Volume 75(2017)
• Page Start: 92
• Page End: 99
• Publication Date: 2017-05
• Subjects: Near-infrared spectroscopy -- Mid-infrared spectroscopy -- 2DCOS -- Bread staling; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2017.03.006
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Staling of bread is a major source of food waste and efficient monitoring of it can help the food industry in the development of anti-staling recipes. While the staling fingerprint in the mid-infrared region is fairly well established this paper set out to find the most informative parts of the near-infrared spectra with respect to staling. For this purpose, two-dimensional correlation spectroscopy on near- and mid-infrared spectra of wheat bread crumb during aging was employed for the first time. The important mid-infrared absorption band at 1047 cm −1 related to amylopectin retrogradation was found to correlate positively with increased bread hardness and to co-vary with the near-infrared band at 910 nm in the short wavelength region (r 2 = 0.88 to hardness), the near-infrared band at 1688 nm in the 1. overtone region (r 2 = 0.97 to hardness) and to the near-infrared band in the long wavelength region at 2288 nm (r 2 = 0.97 to hardness). The spectral information from the first principal component on near-infrared and the first principal component on mid-infrared was found to be highly correlated by a r 2 = 0.98. It is demonstrated that the major bread staling processes such as amylopectin retrogradation and water loss can be followed with both near- and mid-infrared spectroscopy. Highlights: The use of infrared spectroscopy for monitoring staling of wheat bread is reviewed. 2D MIR-NIR correlation analysis was used to enhance the vibrational spectroscopic information. MIR and NIR contain highly co-varying spectral variables to the staling process. The MIR band at 1047 cm −1 was found the most efficient for monitoring bread staling. The NIR band at 2288 nm was found the most efficient for monitoring bread staling.