The
new method for the Brabender GlutoPeak enables good correlations with known
measuring values for flour analysis, such as protein content, wet gluten, water
absorption and the Alveograph W value
In just a few minutes, the Brabender GlutoPeak provides a “rheological
fingerprint” of the analysed flour sample. It measures the aggregation
behaviour of the gliadin and glutenin proteins in a sample, for the purposes of
describing their baking properties. In particular, the peak time until the
maximum torque is reached, and the height of the peak provide significant
information about the tested sample.
Strong gluten produces rapid, high peaks. Weak gluten shows later, flatter peaks, or in extreme cases, no peaks at all, for example with biscuit wheat. Rheological measurement with the GlutoPeak is performed by measuring the torque, which results in good correlations to other more time-consuming rheological methods.
Hence, conclusions can already be drawn on the gluten quality and its specific features before embarking on ‘analytical differential diagnostics’, with instruments like Farinograph, Extensograph and Amylograph. A new evaluation option, the Rapid Flour Check, has now been developed to expand the evaluation parameters.
With only 9g of flour and 9g of distilled water, the new method provides good correlations with the protein content, wet gluten, Farinograph water absorption and Alveograph W-value, in addition to the general and extended evaluation points.
Benefits at a glance:
- It can be useful for breeders to aid in rapidly screening gluten quality in early generation breeding lines, especially when considering the small sample size requirement.
- Grain traders and millers can use the GlutoPeak to efficiently manage their incoming raw materials and silo occupation, or to control process adjustments within the mill.
- For bakers, the device can be used for rapid analysis of incoming raw materials and for checking specifications.
- Researchers can rapidly characterise gluten aggregation kinetics and associated parameters for a more in-depth exploration of flour functionality and performance potential.
Visit the Brabender website, HERE.
 |
| Image credit: Jessica Spengler on Flickr |
Strong gluten produces rapid, high peaks. Weak gluten shows later, flatter peaks, or in extreme cases, no peaks at all, for example with biscuit wheat. Rheological measurement with the GlutoPeak is performed by measuring the torque, which results in good correlations to other more time-consuming rheological methods.
Hence, conclusions can already be drawn on the gluten quality and its specific features before embarking on ‘analytical differential diagnostics’, with instruments like Farinograph, Extensograph and Amylograph. A new evaluation option, the Rapid Flour Check, has now been developed to expand the evaluation parameters.
With only 9g of flour and 9g of distilled water, the new method provides good correlations with the protein content, wet gluten, Farinograph water absorption and Alveograph W-value, in addition to the general and extended evaluation points.
Benefits at a glance:
- It can be useful for breeders to aid in rapidly screening gluten quality in early generation breeding lines, especially when considering the small sample size requirement.
- Grain traders and millers can use the GlutoPeak to efficiently manage their incoming raw materials and silo occupation, or to control process adjustments within the mill.
- For bakers, the device can be used for rapid analysis of incoming raw materials and for checking specifications.
- Researchers can rapidly characterise gluten aggregation kinetics and associated parameters for a more in-depth exploration of flour functionality and performance potential.
Visit the Brabender website, HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
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