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NIRSolutions for rapid assessment of soft wheat flour

Quality parameters by Near Infrared Spectroscopy
Rapid assessment of soft wheat flour

The quality of wheat flour produced is varied. This is obtained by grinding together different kinds of wheat and maybe also by using the same mixture in different ratios. Each quality is produced for a specific usage. Some types are good to produce fresh bread, while others are specifically used for cakes, biscuits or other bakery products.

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