Formulation-Aware SW-NIR Spectroscopic Sensing of Bread Staling Using Stratified Chemometric Modeling and Wavelength Selection

Short-wave near-infrared (SW-NIR) spectroscopy provides a rapid and nondestructive sensing route for monitoring bread staling, but formulation-dependent moisture redistribution and starch retrogradation can make pooled spectral regression unstable. This study investigated a stratified SW-NIR modeling strategy for bread staling prediction using 324 spectra from control bread (CR) and two maltogenic α-amylase treatments (EZ1 and EZ2). A global full-spectrum partial least squares (PLS) model was compared with bread-type-specific PLS models; competitive adaptive reweighted sampling (CARS), support vector machine recursive feature elimination (SVM-RFE), and multiple feature-spaces ensemble LASSO (MFE-LASSO) were then each coupled with PLS and evaluated within each bread type. The pooled benchmark achieved a root mean square error of prediction (RMSEP) of 2.28 days, whereas stratified full-spectrum PLS reduced this to 1.86, 2.14, and 2.15 days for CR, EZ1, and EZ2, respectively. In repeated wavelength-selection runs, MFE-LASSO was the most consistently competitive method across bread types. In the representative best-model comparison, MFE-LASSO-PLS yielded the strongest performance for CR (RMSEP = 1.71 days) and EZ1 (RMSEP = 1.43 days), while CARS-PLS gave the lowest RMSEP for EZ2 (2.00 days). An exploratory position-specific analysis within the CR subset further suggested that the middle crumb region carried stronger staling-related spectral information than the top and bottom regions. These results indicate that formulation-aware SW-NIR spectroscopic sensing is a practical strategy for nondestructive bread-staling assessment and that the optimal wavelength-selection method is bread-type-dependent.