Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications

TL;DR

This paper reviews how Raman spectroscopy can be used to assess the quality and functionality of wheat flour in bakery applications.

Contribution

The paper provides a comprehensive review of Raman spectroscopy's emerging use in analyzing wheat flour components.

Findings

Raman spectroscopy can detect compositional and structural variations in wheat flour components like starch and gluten proteins.

The technique is applicable in both isolated forms and complex matrices like dough and bakery products.

The review highlights how Raman data can be interpreted for quality and functionality assessment.

Abstract

Advancements in Raman spectroscopy have broadened the utilization possibilities for food applications. The present review covers the working principle and methodology of the emerging technique in the context of wheat (flour) as a bakery ingredient. Special attention is paid to the primary constituents of wheat flour, starch and gluten proteins, both in their isolated forms and within complex matrices such as flour, dough, and various end products. This review examines how compositional and structural variations in these components are reflected in their Raman spectra and imaging characteristics and how this can be interpreted in terms of quality and functionality. The review concludes by outlining prospective research directions and future opportunities for advancing Raman-based analysis in cereal and bakery science.

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