Process analytical technology for bakery industry: A review

Abstract

Bakery products are appreciably consumed by the populace of all age groups globally, owing to their flavor and easily digestible nature. The availability of diversified products like bread, cookies, biscuits, muffins, cakes, tortillas, rolls, wafers, and pies has further facilitated their consumption. However, variation in processing parameters and raw material quality triggers many biochemical changes, complex reactions, and physical modifications which are intricate and least understood in the food industry

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

“…The term quality in cereals (e.g., wheat and barley) is complex and depends upon the different characteristics of the grain, environment, and end use [26,27]. Endosperm texture (grain hardness), protein content and gluten strength are considered the main drivers of wheat quality [26,27].…”

“…The term quality in cereals (e.g., wheat and barley) is complex and depends upon the different characteristics of the grain, environment, and end use [26,27]. Endosperm texture (grain hardness), protein content and gluten strength are considered the main drivers of wheat quality [26,27]. For example, endosperm texture in wheat is the single most important and defining quality characteristic, as it facilitates wheat classification and affects milling, baking and end-use quality [26,27].…”

“…Endosperm texture (grain hardness), protein content and gluten strength are considered the main drivers of wheat quality [26,27]. For example, endosperm texture in wheat is the single most important and defining quality characteristic, as it facilitates wheat classification and affects milling, baking and end-use quality [26,27]. Various techniques used for grain hardness measurement are classified into diverse groups according to grinding, crushing and abrasion [26,27].…”

“…For example, endosperm texture in wheat is the single most important and defining quality characteristic, as it facilitates wheat classification and affects milling, baking and end-use quality [26,27]. Various techniques used for grain hardness measurement are classified into diverse groups according to grinding, crushing and abrasion [26,27]. Different methods have been used to measure texture, and they include particle size indicator (PSI), NIR hardness, single kernel characterization system (SKCS), pearling index, sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and polymerase chain reaction (PCR) markers [26,27].…”

Application of D-Optimal Mixture Design and Artificial Neural Network in Optimizing the Composition of Flours for Preparation of Gluten-Free Bread

“…Recently, Artificial Neural Network (ANN) coupled with Genetic Algorithm (GA) has evolved as a multivariate optimization technique in food processing (Chakraborty & Shrivastava, 2019). ANN is a popular modeling technique which solves linear and non-linear problems of multivariate regression (Xi, Xue, Xu, & Shen, 2013:Jerome, Singh & Dwivedi, 2019 while GA which imitates the concept of biological evolution is a powerful tool for solving the optimization problems (Mukhopadhyay, Mishra, Goswami, & Majumdar, 2015). Various processes have been optimized using ANN-GA combined technology (Dash & Das, 2019;Kalathingal, Basak, & Mitra, 2019;Xi et al, 2013); however, this technique has not been used yet for ingredient optimization for new product development.…”