## 4 Discussion  
This study compared the application of Fourier transform near-infrared (FT-NIR) spectroscopy and the physical-chemical method in wheat quality analysis. The degrees of correlation observed in the measurements were as follows, in descending order: protein content (r = 0.92) > extension area (r = 0.63) > wet gluten content (r = 0.54) > stability time (r = 0.49) > dough extensibility (r = 0.46) > bulk density (r = 0.46) > development time (r = 0.37). The study found that protein content had a high degree of similarity between the two methods; the correlation between the two methods of bulk density was generally low, resulting in an overall low correlation that may be influenced by the large area, but also by the effects of seeding or improper FT-NIR manipulation; dough extensibility exhibited high correlations for specific genotypes and locations, but low correlations for others. Many factors may influence the extensibility of wheat; for example, the variety of wheat, the moisture content, the dough preparation process, and possibly the lack of FT-NIR databases may result in large differences between the two development times, which displayed high correlations across different locations for a particular variety. The very low phenotypic correlation for individual genotypes means that NIR spectroscopy techniques differ significantly from physicochemical methods in the measurement of development time for different wheat genotypes, and therefore, it is not possible to predict dough formation time with complete accuracy. Dough development time may be affected by a variety of factors, including wheat variety, moisture content, mixing process, and FT-NIR database; dough stability time is usually affected by a variety of factors, including wheat variety, flour quality, mixing process, and environmental conditions [20]: In the wet gluten analysis, some of the location varieties had high correlation, and most of the data still differed greatly, suggesting that there is a relative lack of databases for FT-NIR that are not well developed., and these need to be populated with many test results of samples under different conditions. The correlation coefficient was 0.54, which clearly shows that the correlation coefficient is not very strong; therefore, these two methods cannot be considered as equivalent or interchangeable for the determination of wet gluten content, and there is still room for improvement. Extension areas vary widely among different varieties of wheat, but FT-NIR also shows relatively high correlation. This could provide an optional, non-destructive measure for the evaluation of this indicator of extension area in wheat. However, a large and rich FT-NIR database is needed for more accurate measurements. The differences observed in measurements using FT-NIR spectroscopy and physicochemical methods can be attributed to variations in technical principles, sample preparation and handling, instrument accuracy and sensitivity, differences in calibration samples, data processing and analysis methods, and errors associated with sample characteristics and preparation. The accumulation of calibration samples and the consideration of objective conditions are essential for improving the consistency of models [21]. For this experiment, the accuracy and reliability of the Fourier transform near-infrared spectroscopy (FT-NIR) quality analyzer in measuring the quality of wheat can be continuously improved by expanding the set of calibration samples, optimizing the pre-processing method, taking into account the characteristics of the samples and preparation errors, optimizing the parameters of the spectrometer equipment, introducing other advanced technologies, establishing a diversified quality assessment system, researching and developing new sensor technologies, and optimizing the modeling algorithm, so as to achieve a more precise prediction of the accuracy in determining the various quality indexes of wheat [22].