NIR technology can be applied to Wheat product processing to monitor the characteristics of the dough mixing. Apart from the rheological properties, chemical properties can be monitored to improve the quality of the dough with the correct formation of the gluten network .
This of course can be done on line with appropriate probes.
Qualitative models could help to determine the optimum moment for the mixing.
In this link you can see applications for the wheat product processing.
Dynamic NIR Spectroscopy to Monitor Wheat Product Processing: A Short Review