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From Grain to Table: Comprehensive Flour & Dough Analysis

Flour quality, water adsorption, and the resulting dough need to be characterized with a range of standardized analytical methodologies in order to ensure consistent, high-quality baked goods. This webinar introduces the industry-standard solutions for characterizing traditional wheat flour, gluten-free flours and their resulting doughs. Specific methods that will be described include particle size, water adsorption, rheological properties, oxidation stability, and sample preparation for heavy metal analysis for food safety testing.  

Helga Gschwind, Salvatore Iaquez (语言: English)
Helga Gschwind

Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.

Salvatore Iaquez

Sal Iaquez is currently the Key Account Manager at C.W. Brabender Instruments, South Hackensack, NJ.  Sal was born in Sicily, Italy, and emigrated to the USA, settling in the northern part of New Jersey.  He graduated from Montclair State University, Upper Montclair, NJ, 1986, BS in Industrial Technology.  He joined C. W. Brabender in 1986, where his focus was sales/marketing for Brabender’s food testing product portfolio, specifically for the USA and Canadian market.  He is a member of IAOM, IFT and Cereals and Grains (formerly AACCI) and has served as a member of the AACCI Physical Testing Methods Committee for many years, a contributor to numerous AACC courses and workshops, including Dough Rheology Workshops and other industry related Flour and Dough courses, he co-authored chapters of the Extensograph Handbook and contributed to the Farinograph Handbook.

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