Cereal Chem 63:320-325   |  VIEW ARTICLE
Near-Infrared Reflectance Analysis of Bread.

K. Suzuki, C. E. McDonald, and B. L. D'Appolonia. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

The possibility of analyzing fresh bread for constituent content or quality factors by the near-infrared (NIR) reflectance method was investigated. Laboratory analyses of two loaves of bread showed moisture was highest at the center of the slice, whereas protein and lipid content (dry basis) were evenly distributed throughout the loaf. Thus, constituent content of a loaf on dry moisture basis could be calculated from NIR- determined moisture and "as is" constituent content measured on center disks cut from fresh bread slices. NIR calibrations for moisture, protein, sugar, and lipids were developed and tested on center disks cut from fresh slices of white bread. Statistics indicated moisture and protein could be accurately determined by NIR reflectance, whereas the sugar and lipid analyses were less accurate.