ArticleCurrent research in food science2023
Prediction of wheat gluten composition via near-infrared spectroscopy.
Article in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Rapid Evaluation of Wet Gluten Content in Wheat Using Hyperspectral Technology Combined with Machine Learning Algorithms.Foods (Basel, Switzerland) · 2025Article
- Miniaturized NIRS Coupled with Machine Learning Algorithm for Noninvasively Quantifying Gluten Quality in Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Unlocking chickpea flour potential: AI-powered prediction for quality assessment and compositional characterisation.Current research in food science · 2025Article
- Investigation on the Integration of Low-Cost NIR Spectrometers in Mill Flour Industries for Protein, Moisture and Ash Content Estimation.Sensors (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gluten composition is an important quality parameter for wheat flour, because it is strongly correlated to baking quality. Wheat proteins are commonly extracted stepwise and analysed using RP-HPLC-UV to determine the gluten composition. This procedure is very time-consuming and labour-intensive. Therefore, a new, fast and easy method to quantitate gluten proteins was established using NIR spectroscopy (NIRS). PLS-regression models were calculated containing 207 samples for calibration and 169 for test set validation. Albumin/globulin (ALGL), gluten, gliadin and glutenin content was predicted with a root mean square error of prediction (RMSEP) of 2.01 mg/g, 6.09 mg/g, 4.25 mg/g and 3.50 mg/g, respectively. High-molecular-weight glutenin subunits (HMW-GS) and low-molecular-weight glutenin subunits (LMW-GS) were predicted with a RMSEP of 1.12 mg/g and 2.38 mg/g. The relative error was too high for ALGL, LMW-GS and HMW-GS, but that of gluten, gliadins and glutenins was in a range comparable to the reference method. Therefore, the new NIRS method can be used to estimate the gluten composition of wheat flour, including the gliadin/glutenin and the LMW-GS/HMW-GS ratio.
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