In this chapter, the infrared (IR) sensing methods used for the biochemical analysis of wheat were introduced. In this context, commonly used IR sensing methods are near-infrared spectroscopy (NIRS), mid-infrared spectroscopy, Fourier transform infrared (FTIR) spectroscopy, attenuated total reflectance (ATR) spectroscopy, as well as chemometric techniques. Their working principles and intended uses were explained in detail. In addition, their application protocols were discussed, and some examples from the literature were provided, since proper calibration and validation are crucial to ensure the accuracy and reliability of analysis results. The main parts of this chapter are introduction, including wheat, wheat analyses, biochemical analyses, spectroscopic methods and types; basis of infrared spectroscopy [near-infrared spectroscopy (NIRS); Fourier transform infrared (FTIR) spectroscopy; attenuated total reflectance (ATR) spectroscopy]; and use of these methods in the biochemical analysis of wheat.