Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties

► Dough leavening is studied by means of multi-way methods and NIR spectroscopy. ► Trends of variability of the NIR signal with time (leavening profiles) are obtained. ► Bread properties (e.g. volume) can be predicted from its behavior during leavening. ► Model interpretability is improved through nested mode biplots of PARAFAC loadings.