Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019055" target="_blank" >RIV/60461373:22330/07:00019055 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

Original language description

A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the numberof spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model tobe able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B).

Czech name

Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy

Czech description

Spektrální data mouk společně se vybranými znaky zrna a parametry pekařské jakosti byly použity pro odlišení jakostních tříd E, A, B a C, do kterých jsou odrůdy pšenice v ČR zařazovány. Statistický model byl vypracován metodou diskriminační analýzy, jehopřesnost dosáhla 77.1%. Nejspolehlivěji byly identifikovány vzorky ze tříd E a C, tedy nejvyšší pekařské a nepotravinářské jakosti. Pšenice běžné pekařské kvality (třídy A, B) byly identifikovány s menší spolehlivostí.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Getreidetechnologie

ISSN

0367-4177

e-ISSN

—

Volume of the periodical

61

Issue of the periodical within the volume

3

Country of publishing house

DE - GERMANY

Number of pages

5

Pages from-to

150-154

UT code for WoS article

—

EID of the result in the Scopus database

—