Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

Zhang, Shun; Liu, Shuliang; Shen, Li; Chen, Shujuan; He, Li; Liu, Aiping

doi:10.1016/j.crfs.2022.08.006

Cited by 41 publications

(24 citation statements)

References 101 publications

(95 reference statements)

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“…For Ca, the comparison between the values obtained in the laboratory and those estimated from NIR shows the lowest RSQ values. Similar results were obtained by Zhang et al [ 50 ] in wheat flour, obtaining RSQ values of 0.7907 for Ca while obtaining RSQ of 0.9777 for P and K. The Ca does not have absorption in the near infrared region but is detected indirectly through its binding with organic complexes, chelates and pigments [ 82 ], which could explain the greater difficulty in its calibration. In relation to the standard error of prediction, only iron shows a fairly high SEP (7.052).…”

Section: Resultssupporting

confidence: 83%

“…In addition, NIR spectroscopy has also been applied to detect the presence of chemical additives [ 48 ] and biological contaminants in wheat flour [ 49 ]. The applicability of NIR technology to the analysis of cereals and legumes is based on the characteristic absorption peaks in the near-infrared region of the hydrogen-containing groups of each component of these products [ 50 ].…”

Section: Introductionmentioning

confidence: 99%

“…NIR technology has also been applied to the detection of wheat flour fraud [ 50 , 51 ]. Thus, the work carried out by de Almeida et al [ 52 ] using NIR spectroscopy and coupled digital imaging obtained excellent results in determining the cassava starch content incorporated into wheat flour used for bread making.…”

Section: Introductionmentioning

confidence: 99%

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Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

Martínez-Martín

Hernández-Jiménez

Martín

et al. 2023

Sensors

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Lentil flour is an important source of minerals, including iron, so its use in food fortification programs is becoming increasingly important. In this study, the potential of near infrared technology to discriminate the presence of lentil flour in fortified wheat flours and the quantification of their mineral composition is evaluated. Three varieties of lentils (Castellana, Pardina and Guareña) were used to produce flours, and a total of 153 samples of wheat flours fortified with them have been analyzed. The results show that it is possible to discriminate fortified flours with 100% efficiency according to their lentil flour content and to discriminate them according to the variety of lentil flour used. Regarding their mineral composition, the models developed have shown that it is possible to predict the Ca, Mg, Fe, K and P content in fortified flours using near infrared spectroscopy. Moreover, these models can be applied to unknown samples with results comparable to ICP-MS determination of these minerals.

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Section: Resultssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

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Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

Martínez-Martín

Hernández-Jiménez

Martín

et al. 2023

Sensors

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“…Three quality indexes were studied: wet gluten content, (WGC); gluten index of grain (GI) and sedimentation value index (Zeleny). They were determined using the INFRAMATIC, 8600 Perten apparatus, which analyzes the grain without grinding it to flour (NIR) and is used daily in practice because its data show high correlations with classical methods of analysis (Alava et al, 2001;Zhang et al, 2022). Grain yield (GY) is the subject of attention with the sole intention of placing them simultaneously with variety quality for a combined assessment of both aspects of grain.…”

Section: Analyzes Of Grain Yield and Qualitymentioning

confidence: 99%

Environment- and Genotype-Dependent Stability in the Common Wheat Grain Quality (Triticum aestivum L.)

Tsenov¹,

Gubatov²,

Yanchev³

2023

IJIAAR

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The study was conducted to evaluate the stability of common wheat varieties in four locations with proven different environmental conditions. Three indexes of grain quality were studied: wet gluten content, (WGC); gluten index of grain (GI) and grain sedimentation value (Zeleny). The stability of varieties has been evaluated by many parameters that reflect different aspects of the complete picture for it. The indexes studied are strongly influenced by environmental conditions. The most genetically stable among them is the gluten index (GI), where the genotype has a decisive role of about 70% of the variation, and the most unstable is the wet gluten content (WGC), with only 17% of the effect. As a result of reliable GE, the ranking of the varieties according to the performance of each of the indexes is different in the individual locations. The ranking of varieties in terms of stability according to the ranks of each of the parameters is very different. Even a visual representation of the results, which clears the picture to the maximum extent, shows a different set of stable varieties in each of the quality indexes. Only a few of the varieties (G2, G6, G9, G13, G18, G20, G22) have a good balance between the size and stability of all quality parameters, with a moderate compromise with the grain yield level. The assessment of the stability of the variety in terms of quality can be made according to any of the indexes used. The stability of the variety depends to a large extent on the effect of the environment, which must be considered when selecting a specific index for assessment. The most suitable for this purpose is the gluten index (GI), where the influence of genotype is the strongest, with a significant GE interaction accounting for 25% of all variation. The stability of the variety does not depend on the magnitude of the quality indexes. Stable can be both quality (G2, G6) and varieties with very low grain quality (G18, G20, G22). Stability of quality, at high levels of indexes, is associated with low grain yield and vice versa. From this point of view, combining high yield stability and grain quality at the highest possible levels is a very rare exception (G2, G9).

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“…Near-infrared reflectance spectroscopy is a rapid, efficient and nondestructive method suited for assessing the quality of wheat flour (Zhang et al, 2022b). NIR spectroscopy-based techniques are routinely used in agriculture and in the food industry to analyze both grain and flour quality (Porep et al, 2015;Cozzolino, 2021).…”

Section: Protein Secondary Structure Analysis Using Nir Spectroscopymentioning

confidence: 99%

Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

Lama¹

2023

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The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. The thesis aimed to enhance knowledge of the effect of varying climates on the gluten protein quality in Swedish wheat and to evaluate new methods for yield and gluten protein screening in order to assist in future wheat breeding programs. In this thesis, plant growth-yield traits and gluten protein quality in flour and dough were studied in Swedish wheat of varying genetic backgrounds and imported varieties, all grown in diverse environments in Sweden. Red-green-blue (RGB) imaging and analytical chromatography tools, such as size exclusion high performance liquid chromatography (SE-HPLC) and mass spectrometry (LC-MS/MS), as well as near infrared spectroscopy (NIR) were used to study wheat plants and flour materials. A mixograph was used to prepare dough in this study. Robust flour sedimentation methods, such as swelling index of glutenins (SIG) and solvent retention capacity (SRC), were used to examine the gluten protein characteristics of wheat flour from varying growing environments and were compared to industrial flour screening methods. The results show that the combined heat-drought stresses negatively affected biomass, yield and thousand-kernel weight (TKW) in the wheat studied. During extreme heat and prolonged drought, higher amounts of large polymeric gluten proteins (%UPP) were observed in the spring wheat flours in both field and controlled growth environments. Total extractable gluten protein (TOTE) was higher in the wheat genotypes grown in the cool climate in the field and combined heat-drought stress in the greenhouse. No difference in optimum dough mixing time in wheat from different years was observed. Dough mixing time, together with the gluten protein parameters (%UPP and TOTE) could be promising traits for gluten stability evaluation in varying climates. RGB imaging in combination with SE-HPLC can be useful in screening stable wheat genotypes for yield and gluten quality in varying climates. A combination of robust small-scale sedimentation tests to assess wheat flour suitability for bread-making, SIG in diluted lactic acid, SRC and SE-HPLC can be effectively used for efficient screening of wheat resilient to climate change. The new set of combined methods that include plant imaging, flour sedimentation, analytical chromatography and NIR, is of the greatest interest for both breeding and breadbaking industries to evaluate wheat in a changing climate.

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Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

Cited by 41 publications

References 101 publications

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

Environment- and Genotype-Dependent Stability in the Common Wheat Grain Quality (Triticum aestivum L.)

Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

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