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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 (NITS) is a rapidly developing new technology in recent years. The principle is that the spectra produced by different groups have different absorption peak positions and intensities. According to the Lambert-Beer absorption law, as the composition of the sample Or changes in the structure of its spectral characteristics will also change, which can achieve the qualitative identification of complex substances and quantitative analysis. The principle and characteristics of NIR technology are briefly introduced. The application of NIR technology in wheat quality and pasta processing is reviewed. The progress of research on dough preparation and bread aging are introduced in detail.