Ash content is,a measure of total mineral content in flour. It is also an important quality parameter in terms of nutritional labeling as well as processing properties of various cereal products. However, laboratory analysis takes a long time (5-6 h) and results in considerable waste of energy. Therefore, the aim of the study was to develop a new method for ash analysis in wheat flour by using laser induced breakdown spectroscopy (LIBS). LIBS is a multi-elemental, quick and simple spectroscopic method. Unlike basic ash analysis method, it has the potential to analyze a sample in a considerably short time. In the study, wheat flours with different ash contents were analyzed using LIBS and the spectra were evaluated with partial least squares (PLS) method. The results were correlated with the ones taken from standard ash analysis method. Calibration graph showed good linearity with the ash content between 0.48 and 1.39%, and 0.992 coefficient of determination (R-2). Limit of detection for ash analysis was calculated as 0.026%. The results indicated that LIBS is a promising and reliable method with high sensitivity for routine ash analysis in flour samples. (C) 2016 Elsevier B.V. All rights reserved.