ArticleCurrent research in food science2025
Unveiling the potential: Harnessing spectral technologies for enhanced protein and gluten content prediction in wheat grains and flour.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Article
- Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour.Foods (Basel, Switzerland) · 2025Article
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Abstract
Protein and gluten content is one of the most crucial quality characteristics in the wheat industry. However, these properties are measured after grinding wheat kernels into the flour. In this study, grain samples from 38 different wheat cultivars were collected, and their protein, wet and dry gluten content were measured traditionally. Spectral information was obtained using three non-destructive instruments, including benchtop visible-near infrared hyperspectral imaging (HSI), portable short wavelength infrared HSI and Fourier-Transform near-infrared spectroscopy from both whole grains and their flour samples. Partial least squares regression (PLSR) and Gaussian process regression (GPR) with three spectral pre-treatments were used to compare performances and Neighborhood Component Analysis was applied for wavelength selection. Through HSI, wheat kernels revealed their protein and gluten content with remarkable precision, achieving R
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