近红外检测技术在小麦品质及面制品研究中的应用

Application of Near-infrared technology in research of wheat quality and flour products

近红外技术(NITS)是近年来迅猛发展起来的新技术,其原理是由于不同基团产生的光谱在吸收峰位置和强度上有所不同,根据朗白-比尔吸收定律,随着样品成分组成或者结构的变化其光谱特征也将发生变化,从而可以实现复杂物质的定性鉴别和定量分析。简要介绍了近红外分析技术的原理和特点,并对其在小麦品质、面制品加工中的应用做了综述,并详细介绍在面团调制、面包老化方面的研究进展。

Near-infrared technology is a new technology which is developing rapidly in recent years, basing on the principle of different groups of the spectrum are somewhat different in the absorption spectra and intensity. According to Lambert-Beer Law, with the change of component or structure of samples, its spectral characteristics will also change, so that the qualitative and quantitative analysis of complex materials can be achieved. In this paper, the principle and characteristic of the technique is simply introduced, also the present situation and prospects of the technique applied in wheat quality analysis and flour products processing are reviewed. Meanwhile, the development in dough mixing and bread staling were described in detail.