Predicting the properties of wheat flour from grains during debranning: A machine learning approach

In the food industry, meeting food quality demands is challenging. The quality of wheat flour, one of the most commonly used ingredients, depends on the extent of debranning done to remove the aleurone layer before milling. Therefore, the end product management can be simplified by predicting the properties of wheat flour during the debranning stage. Therefore, the chemical and rheological properties of grains were analyzed at different debranning durations (0, 30, 60 s). Then the images of wheat grain were taken to develop a regression model for predicting the chemical quality (i.e., ash, starch, fat, and protein contents) of the wheat flour. The resulting regression model comprises a convolutional neural network and is evaluated using the coefficient of determination (R ²), root-mean-square error, and mean absolute error as metrics. The results demonstrated that wheat flour contained more fat and protein and less ash with increasing debranning time. The model proved reliable in terms of root-mean-square error, mean absolute error, and R ² for predicting ash content but not starch, fat, or protein contents, which can be attributed to the lack of features in the collected images of wheat kernels during debranning. In addition, the selected method, debranning, was beneficial to the rheological characteristics of wheat flour. The proportion of fine particles increased with the debranning time. The study experimentally revealed that the end product diversity for wheat flour can be controlled to provide selectable ingredients to customers.