Brabender instruments: Farinograph AT; GlutoPeak

With its technological principle, the Farinograph by Brabender® located in Duisburg, Germany is the most important and best-known device for determining the water absorption of flour and the rheological properties of dough worldwide. In addition to effective and reliable work processes with tried and tested standard methods, users in the grain chain have constantly expressed a desire to open up new perspectives where quality assurance and product development are concerned.

The field of flour analysis is faced with ever-increasing demands in combination with the corresponding foodstuffs technology specifications for products in a highly diversified market that is becoming ever more international. The accuracy, reliability and reproducibility of the experimental results that are required for this are all important elements for professional discussions and for successful business relations between flour manufacturers and processors.
 

The new Farinograph AT combines both customer requirements and suggestions in a compact
device. Here, AT stands for advanced technology. The device represents the continuation of a farinographic success story which is currently in its fourth generation. Through innovative technologies and process-related optimisations, the reproducibility of the results and new options for the user have been improved, as have the operational reliability and ease of service.

More information. 

Farinograph AT - High-tech in its fourth generation

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.

More information.

GlutoPeak - Quick peak values for gluten testing