Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (11) , 1297-1301
- https://doi.org/10.1002/jsfa.2740341120
Abstract
The simultaneous analysis of ascorbic acid, azodicarbonamide and L‐cysteine in bread improver mix concentrates at levels of 0–10% in a starch diluent has been achieved. The use of near infrared reflectance spectroscopy enabled the measurements to be obtained in less than one minute with accuracies of about ± 1% at the 95% confidence interval.This publication has 5 references indexed in Scilit:
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- Principles and practice of near infra‐red (NIR) reflectance analysisInternational Journal of Food Science & Technology, 1981
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- Determination of cysteine hydrochloride, ascorbic acid and potassium bromate in admixture in bread improver formulationsJournal of the Science of Food and Agriculture, 1971