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

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 constituen...

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Bibliographic Details

Published in:	Foods
Main Authors:	Justine Van der Vennet, Fien De Witte, Peter Vandenabeele, Mia Eeckhout, Filip Van Bockstaele
Format:	Article
Language:	English
Published:	MDPI AG 2025-09-01
Subjects:	bakery Raman spectroscopy wheat flour
Online Access:	https://www.mdpi.com/2304-8158/14/19/3330