Quick and precise gluten analysis – The Brabender GlutoPeak in use at Kröner-Stärke
Whether a flour can be processed or not, and for what purpose, depends on its properties. The milling and baking industry employs a number of different analysis methods for determining flour specifications and gluten quality.
However, examining the quality and properties of raw materials using instruments like Farinograph, Extensograph and Amylograph is time-consuming, and the method of washing out the gluten ‘by hand’ is bound up with errors. Another shortcoming: Reproducible results can only be obtained by trained lab personnel. However, for quality management purposes, the manufacturing companies require quick, reliable results, in order to be able to select qualitatively suitable raw materials for their customers’ products.
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