Startup looks to better predict wheat baking quality

A step forward in assessing the prospective baking qualities of a given lot of wheat is on the cusp of realization due to new technologies using real-time biochemical measurements and artificial intelligence, according to the founder of an agri-food-tech startup company.

In an interview conducted at IBIE 2025 in Las Vegas, Gil Shalev, co-founder and chief executive officer of Equinom Ltd., said data from existing Near-Infrared (NIR) Spectroscopy equipment will offer insights into baking qualities such as the rheological properties of dough or standard baking performance measures such as loaf volume and other key parameters for various finished baked foods. Underpinning the introduction of the technology is the premise that the protein content of wheat is a highly imperfect proxy for the functionality of flour.

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