Prediction of Wheat Bread-Baking Functionality in Whole Kernels, Using near Infrared Reflectance Spectroscopy

Abstract

Efficiency of prediction of wheat strength by “wet chemistry” prediction tests is summarised. Inter-relationships among these tests, and recognised criteria of wheat strength (physico-chemical properties and baking data) are reviewed. Calibrations for predicting both “prediction-type” and data from recognised test procedures have been developed for use with whole wheat. The relative efficiencies of near infrared and established wet chemistry methods for the prediction of wheat strength for use in plant-breeding are discussed. For screening large numbers of lines for several strength parameters, near infrared methods are more practicable.