Abstract: A novel method of analyzing wheat-based dough and batter products is provided. The preferred method includes mixing doughs or batters having different ingredients or levels thereof, performing a series of near-infrared analyses on such doughs and batters and comparing the analyses to indicate the effect of the added ingredient or levels thereof. The spectral data collected from the analyses are converted to Kubelka-Munk units and the second derivatives are determined and the resulting time plot curve is smoothed and cumulated resulting in a development plot which is easy to read and interpret, thereby aiding in determining the effect of each tested ingredient and levels thereof The present invention also provides a method for determining ingredient effects at specific wavelengths for specific ingredients.

Abstract: An optical analyzing apparatus (20) for obtaining a quantitative correlation spectroscopy measurements of an analyte concentration in a multiple constituent sample (24). The optical analyzing apparatus (20) employs a correlation spectroscopy algorithm which uses preselected wavelength light energy from both the visible light spectrum and the near-infrared (NIR) light spectrum to analyze multiconstituent samples. The optical analyzing apparatus (20) comprises a light emitter mechanism (22) formed for irradiating the sample (24) with a predetermined first wavelength of light energy in the visible light spectrum and a predetermined second wavelength of light energy in the NIR spectrum. The first wavelength is selected to be active in response to the presence of the analyte while the second wavelength is selected to be active in response to the presence of at least one of the remaining constituents in the sample (24).