TY  - JA
AU  - Zihui Zhao
AU  - Lei Li
AU  - Wenduan Li
AU  - Yuanyuan Tian
AU  - Yan Zhang
AU  - Yong Zhang
AU  -  Ibba,M.I.
AU  - He Zhonghu
AU  - Yuanfeng Hao
AU  - Wenfei Tian
TI  - Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics
SN  - 0963-9969
PY  - 2025///
CY  - United Kingdom
PB  - Elsevier Ltd., 
KW  - Soft wheat
KW  - AGROVOC
KW  - Doughs
KW  - Extensographs
KW  - Farinographs
KW  - Infrared spectrophotometry
N1  - Peer review
N2  - Bread wheat (Triticum aestivum L.) plays a vital role in global food security and processing. Understanding the rheological properties of dough is crucial in the food industry and wheat breeding programs to select high-quality varieties. Traditional tests such as Farinograph and Extensograph are essential, but labor-intensive and impractical for high-throughput screening. Near-infrared spectroscopy is a rapid and cost-effective alternative to grain quality assessment. This study aimed to develop calibration models for key rheological properties of dough in wheat using a dataset of 1082 representative samples. Various spectral pre-processing, variable selection, and regression algorithms have been employed for model calibration. The partial least squares regression model for Farinograph water absorption demonstrated strong predictive capabilities (R2c = 0.92, R2v = 0.90, and RPD = 3.20), while qualitative analysis was feasible for other characteristics with high accuracy from 80.23 % to 94.27 %. The developed NIR models provide an efficient method for evaluating wheat quality in food processing and wheat breeding
T2  - Food Research International
DO  - https://doi.org/10.1016/j.foodres.2025.116915
ER  -