Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA
Abstract
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn’t allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a...
Paper Details
Title
Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA
Published Date
Aug 1, 2017
Journal
Volume
228
Pages
116 - 124
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