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Characterizing Gluten-Free Flours Using the FarinoGraph

Join us for a dedicated workshop on gluten-free flours. Through expert-led lectures and practical laboratory sessions, participants will gain an in-depth understanding of how to use a FarinoGraph to characterize water adsorption and dough consistency of gluten-free flours.

Additionally, participants will also have the opportunity to learn about other useful parameters such as particle size and shape distribution, density, gelatinization properties, and moisture analysis.

Key takeaways: 

  • Learn about Anton Paar’s solutions for gluten free flours 
  • Measure absorption and consistency of gluten free dough
  • Explore complementary properties such as particle size and shape distribution, density, moisture analysis, and gelatinization 
  • Learn how to streamline research and development workflows and optimize production processes 
  • Experience how to use a FarinoGraph for quality control of incoming goods and raw materials

Who should attend: 

  • Food scientists
  • R&D professionals 
  • Quality control specialists 
  • Anyone working with gluten-free flours 

Workshop format: 

This in-person workshop will be delivered live by Anton Paar experts. Lunch and coffee breaks will be provided. 

Helga Gschwind, Dr. Debomitra Dey (Language: English)

Venue: Torrance, United States, Anton Paar USA Central Office Vernon Hills
Number of participants: 20
Costs: Free of charge
End of registration: 9 Jul 2026

Contact person and registration:
Mary Franck
Tel.: 8045501051302
mary.franck[at]anton-paar.com

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.

Debomitra Dey

Debomitra Dey is an Advanced Application Scientist at Anton Paar USA, specializing in extrusion processing for snacks, meat analogues, and pet food. She leads application‑lab trials, optimizes ingredient and process interactions, and supports rapid prototype development across industry projects. Before joining Anton Paar, she worked as a Food Extrusion Specialist at CW Brabender Instruments in New Jersey.

Debomitra earned her Ph.D. in Food Science from Washington State University and has published multiple research papers in food science and technology. She collaborates actively with universities and academic partners, advancing work in rheology, thermal analysis, structure-function relationships, and the extrusion behavior of emerging and plant‑based ingredients. Her work emphasizes practical problem‑solving, cross‑functional collaboration, and developing clear, science‑driven guidance for the extrusion community.