Brabender GlutoPeak - Rapid Flour Check
The GlutoPeak is a fast rheological method for the characterization of wheat flour. It can be used to quickly and reliably assess flour and gluten quality and to classify grain and flour batches. Conventional methods for analyzing raw material quality are often more laborious and time consuming than the GlutoPeak, which requires less than 5 minutes per test with minimal associated sample preparation and clean up.
A new evaluation option, the Rapid Flour Check, has now been developed to expand our evaluation parameters. With only 9 g of flour and 9 g of distilled water, you can now get good correlations with the protein content, wet gluten, Farinograph water absorption and Alveograph W-value, in addition to the general and extended evaluation points.
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