Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-20 DOI:10.1016/j.foodres.2025.116915

Zihui Zhao , Lei Li , Wenduan Li , Yuanyuan Tian , Yan Zhang , Yong Zhang , Maria Itria Ibba , Zhonghu He , Yuanfeng Hao , Wenfei Tian

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引用次数: 0

Abstract

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.

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用近红外光谱和化学计量学快速评价面包小麦的面粉谱和拉伸谱特征

面包小麦（Triticum aestivum L.）在全球粮食安全和加工中发挥着重要作用。了解面团的流变特性对食品工业和小麦育种计划选择优质品种至关重要。传统的测试，如Farinograph和Extensograph是必不可少的，但劳动密集型和不切实际的高通量筛选。近红外光谱是一种快速、经济的粮食质量评估方法。本研究旨在利用1082个代表性样品的数据集建立小麦面团关键流变学特性的校准模型。各种光谱预处理、变量选择和回归算法已被用于模型校准。采用偏最小二乘回归模型对Farinograph吸水率具有较强的预测能力（R2c = 0.92, R2v = 0.90, RPD = 3.20），定性分析对其他性状具有较强的预测能力，准确率在80.23% ~ 94.27%之间。所建立的近红外模型为食品加工和小麦育种中小麦品质评价提供了有效的方法。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.