Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics

Wheat flour aging process is considered very important to impart desirable changes in order get good quality bakery products. It was extensively studied through analytical and rheological variations during storage using conventional methods. In this study, the potential of Fourier Transform Infrared Spectroscopy (FTIR) determined monitor wheat aging. FTIR spectroscopy along with chemometrics tools like principal component analysis (PCA) partial least square regression (PLSR) were used period two months at room temperature. PCA subjected spectral, parameters storages showed clear demarcation stored various intervals first 2 PCs. PLSR best prediction models for crude protein (R2CV = 0.97 0.11 RMSECV) wet gluten contents 0.88 0.41 RMSECV), whereas other not accurately predicted from spectral data. However, it can be concluded that as an alternative tool predict process.