Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications.

Justine Van der Vennet, Fien De Witte, Peter Vandenabeele, Mia Eeckhout, Filip Van Bockstaele

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Nondestructive determination of ash content in wheat flour via terahertz time-domain spectroscopy.Frontiers in plant science · 2026
Article

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Justine Van der VennetResearch Unit Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.ORCID 0009-0009-3917-6832

Fien De WitteFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.ORCID 0000-0002-2216-4028

Peter VandenabeeleRaman Spectroscopy Research Group, Department of Chemistry, Faculty of Sciences, Ghent University, Krijgslaan 281, 9000 Ghent, Belgium.

Mia EeckhoutResearch Unit Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.ORCID 0000-0002-8537-5084

Filip Van BockstaeleFood Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.ORCID 0000-0001-6878-249X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Advancements in Raman spectroscopy have broadened the utilization possibilities for food applications. The present review covers the working principle and methodology of the emerging technique in the context of wheat (flour) as a bakery ingredient. Special attention is paid to the primary constituents of wheat flour, starch and gluten proteins, both in their isolated forms and within complex matrices such as flour, dough, and various end products. This review examines how compositional and structural variations in these components are reflected in their Raman spectra and imaging characteristics and how this can be interpreted in terms of quality and functionality. The review concludes by outlining prospective research directions and future opportunities for advancing Raman-based analysis in cereal and bakery science.

Indexed as

bakeryRaman spectroscopywheat flour

Identifiers

PMID41097497

DOI10.3390/foods14193330

PMCPMC12523341

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.