This study is to determine if NIR is a useful tool to determine various properties of bread and cake flour. Specifically, the intent is to determine Protein (ds), Softness (avg.), Volume (avg.) and Moisture (%) properties.

A LabSpec® 4 with a wavelength range of 350 to 2500 nm and a contact probe were used for this study. The LabSpec 4 system features three modular spectrometers, each collecting a portion of the entire wavelength range. The contact probe is designed for contact measurements of solid raw materials such as minerals, grains, and other granular materials. 

Login

Not registered yet?

Sign up for free today. By registering you will have free access to exclusive content including

  • Webinars, presentations and videos
  • Application notes, technical notes, articles, white papers and software downloads

And in addition you will receive

  • Our regular eNews including the latest news, education, events and offers from Malvern Panalytical