Wheat flour as a main ingredient in the baking industry requires thorough characterisation and prediction of quality parameters for efficient process operation and obtaining of high quality end products. Currently, conventional techniques such as farinograph and baking tests are employed for this purpose, which require a lot of time and sample quantity. Consequently, current techniques are limiting the industry and fast spectroscopic techniques can provide added value. By using conventional and advanced
techniques (including NIRS, FTIR and Raman) and involving chemometrics, the predictive ability of these new techniques on several quality parameters such as bread volume can be evaluated. The study's findings, focusing on bread applications, aim to serve as a liaison between research and the baking industry and as a launching point for diverse
applications in other food sectors.