Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics
文献类型： 外文期刊
作者： Zhao, Zihui 1 ; Li, Lei 1 ; Li, Wenduan 1 ; Tian, Yuanyuan 1 ; Zhang, Yan 1 ; Zhang, Yong 1 ; Ibba, Maria Itria 4 ; He, Zhonghu 1 ; Hao, Yuanfeng 1 ; Tian, Wenfei 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Crop Sci, Natl Wheat Improvement Ctr, State Key Lab Crop Gene Resource & Breeding, Beijing 100081, Peoples R China
2.Chinese Acad Agr Sci, Int Maize & Wheat Improvement Ctr CIMMYT China Off, Beijing 100081, Peoples R China
3.Chinese Acad Agr Sci CAAS, Zhongyuan Res Ctr, Xinxiang 453519, Peoples R China
4.Int Maize & Wheat Improvement Ctr CIMMYT, Texcoco 56130, Mexico
关键词： Bread wheat; Dough quality; Extensograph; Farinograph; Near-infrared spectroscopy
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 218 卷
页码：
收录情况： SCI
摘要： 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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