The physicochemical and functional properties of wheat can be modified by exposing the whole grains to thermal pretreatment. Conventional analytical methods used to investigate such modifications are expensive, labour-intensive and may be inaccurate due to interfering compounds. An economical alternative is to use Fourier transform near-infrared (FT-NIR) spectroscopy in combination with multivariate data analysis techniques. Analysis of variance simultaneous component analysis (ASCA) is an exploratory data analysis technique used to characterise the effects of experimental design factors on the chemical composition captured in the FT-NIR spectral data. In this study, two hard wheat cultivars were exposed to 10 different temperatures by means of forced convection continuous tumble roasting. ASCA was applied to the standard normal variate preprocessed spectral data to evaluate the effects of cultivar, roasting temperature and their interaction. All three factors, cultivar, roasting temperature and their interaction, had a significant effect (p