Bread and Cake Flour properties Modeled using LabSpec® 4

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. 

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