Predicting bread quality parameters using remote sensing: a case study in Tuscany region

Wheat is one of the most cultivated cereal worldwide and is the primary ingredient for many product food like bread and pasta (Guzman et al., 2016). Specific quality characteristics are required by the baking industry including protein content (Pc) and rheological properties. For that reason, it is important to determine the quality components to place flour in the market and define food safety programs (Guerrini et al., 2020; Ortolan and Steel, 2017). In the last years, the use satellite images have been adopted as a method to determine in field wheat characteristics remotely, such as biomass and nitrogen content (Nc) (Fabbri et al., 2020; Salazat et al., 2007). The study aim was to estimate the bread quality characteristic from satellite images before wheat harvesting.