Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics
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 ess...
| Main Authors: | , , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier Ltd.
2025
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/179144 |
| _version_ | 1855515496527429632 |
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| author | Zhao, Zihui Li, Lei Li, Wenduan Tian, Yuanyuan Zhang, Yan Zhang, Yong Ibba, Maria Itria He, Zhonghu Hao, Yuanfeng Tian, Wenfei |
| author_browse | Hao, Yuanfeng He, Zhonghu Ibba, Maria Itria Li, Lei Li, Wenduan Tian, Wenfei Tian, Yuanyuan Zhang, Yan Zhang, Yong Zhao, Zihui |
| author_facet | Zhao, Zihui Li, Lei Li, Wenduan Tian, Yuanyuan Zhang, Yan Zhang, Yong Ibba, Maria Itria He, Zhonghu Hao, Yuanfeng Tian, Wenfei |
| author_sort | Zhao, Zihui |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace179144 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier Ltd. |
| publisherStr | Elsevier Ltd. |
| record_format | dspace |
| spelling | CGSpace1791442025-12-21T22:18:33Z Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics Zhao, Zihui Li, Lei Li, Wenduan Tian, Yuanyuan Zhang, Yan Zhang, Yong Ibba, Maria Itria He, Zhonghu Hao, Yuanfeng Tian, Wenfei soft wheat doughs extensographs farinographs infrared spectrophotometry 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. 2025-10 2025-12-21T22:18:32Z 2025-12-21T22:18:32Z Journal Article https://hdl.handle.net/10568/179144 en Limited Access Elsevier Ltd. Zhao, Z., Li, L., Li, W., Tian, Y., Zhang, Y., Zhang, Y., Ibba, M. I., He, Z., Hao, Y., & Tian, W. (2025). Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics. Food Research International, 218, 116915. https://doi.org/10.1016/j.foodres.2025.116915 |
| spellingShingle | soft wheat doughs extensographs farinographs infrared spectrophotometry Zhao, Zihui Li, Lei Li, Wenduan Tian, Yuanyuan Zhang, Yan Zhang, Yong Ibba, Maria Itria He, Zhonghu Hao, Yuanfeng Tian, Wenfei Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics |
| title | Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics |
| title_full | Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics |
| title_fullStr | Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics |
| title_full_unstemmed | Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics |
| title_short | Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics |
| title_sort | rapid evaluation of farinograph and extensograph characteristics in bread wheat using near infrared spectroscopy and chemometrics |
| topic | soft wheat doughs extensographs farinographs infrared spectrophotometry |
| url | https://hdl.handle.net/10568/179144 |
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