###### Abstract  
Near-infrared spectroscopy is a non-invasive, rapid, and efficient analytical method widely employed in agricultural quality assessment. This study aims to explore the potential of Fourier transform near-infrared (FT-NIR) spectroscopy in the analysis of wheat quality in comparison to traditional physicochemical methods. Key quality parameters such as protein content, bulk density, dough extensibility, development and stability time, wet gluten, and extension area were considered. To compare the similarities between the two methods in an irregular manner and to make the trials more representative, randomized combinations of different samples were made by planting different wheat genotypes in different locations. In wheat protein determination (r = 0.92, \(p\) < 0.001), the correlation between protein determinations was very high and highly statistically significant. This indicates that the Fourier transform near-infrared (FT-NIR) assay is highly consistent and accurate with the physicochemical method for protein determination. In the quality indices of bulk density (r = 0.46, \(p\) < 0.05), dough extensibility (r = 0.46, \(p\) < 0.05), development time (r = 0.37, \(p\) < 0.05), stability time (r = 0.49, \(p\) < 0.01), wet gluten (r = 0.54, \(p\) < 0.01), and dough extension area (r = 0.63, \(p\) < 0.001), there was a positive correlation between the two assays. Although the correlation was lower compared to the protein assay, it was still statistically significant. This suggests that the FT-NIR assay also has some accuracy in these indices, although there may be some differences from the physicochemical method. Through comparative analysis, we found that in wheat quality assessment, FT-NIR showed a strong correlation and was highly significant in the determination of wheat protein content; in the determination of the extension area, although highly significant, the correlation coefficient was not high, and there was a positive correlation between the two, and a lower correlation was shown in the bulk density, dough extensibility, and development time. These results indicate that FT-NIR can assess the wheat protein content quality indicator. However, its ability to accurately assess wheat quality indicators such as density, dough extensibility, development and stability time, wet gluten, and dough extensibility needs further investigation. F 2023 13 1368. 11368.  
absorption characteristics of wheat samples in the near-infrared spectral range to acquire chemical information [3], offering a novel approach to non-destructive measurement of wheat quality [4]. However, while FT-NIR technology holds great potential [5], its accuracy and reliability in wheat quality analysis still face certain challenges. Factors such as the growth location, climate, soil, and agricultural practices impact wheat quality [6], and variations in these factors can lead to different quality characteristics of the same wheat variety in different locations or years, complicating quality analysis. Physicochemical methods have long been widely used in wheat quality analysis, with their accuracy and reliability validated over time [7]. However, physicochemical methods involve complex sample preparation and operational procedures, are time-consuming, and can be destructive, limiting their application in large-scale quality measurements. Previous research, such as [PERSON] [8], collected a large number of wheat samples and predicted the quality characteristics of wheat through near-infrared spectroscopy. The research demonstrated the ability of near-infrared spectroscopy to predict wheat protein content, with a predictive accuracy reaching R\({}^{2}\) > 0.97. However, the performance in predicting other quality indicators was not significant. [PERSON] [9] summarized the application of near-infrared spectroscopy in wheat quality analytical parameters, rheological parameters, and final product quality determination and found that NIRS has great potential in the quantitative determination of analytical parameters.