Gluten quality is an essential criterion for the evaluation of baking properties. This has to happen as quickly and easily as possible, and above all be reliably reproducible for quality management. The innovative and patented GlutoPeak process by Brabender® offers a clever technical solution as an alternative to the rather error-prone rinsing method “by hand”, which is followed by a time- consuming gluten evaluation in the laboratory. In order to describe the functionality of flours, bruised grains, baking mixes or vital gluten, the aggregation behaviour of the gluten component is measured in a sample. The device first separates the gluten, and then aggregates it into a characteristic network before destroying it with the rotation of its mechanical measuring paddle. Time curves and torque curves of the physics of the gluten are recorded and displayed by the GlutoPeak graphically as graphs. The time to reach the maximum point on the curve, the peak, its height, and the following decline of the curve provide essential information on gluten quality—all of which appear within moments and are easily readable at a glance. Strong gluten results in very fast and high peaks, while weaker quality grades are identified by their delayed and flatter peaks on the curve – down to “null peaks”, which are for example, typical for biscuit wheats.
A truly quick technique for the lab
All this makes the GlutoPeak by Brabender® automatic - all that needs to be done is for the sample to be weighed-in manually. A measurement takes between 60 and 600 seconds, living up to its designation as a “quick technique”. Hence, with typical flours or baking mixes up to ten tests per hour can be conducted on average with mini samples of 3-10 grams and extremely easy handling. The specific comparisons of the sample results are then simply a matter of technical quality, which is done according to the company’s own specifications and product requirements.
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