Pregelatinization of Flour: Enhancing High- Protein & Plant-Based Food Formulations
Pregelatinized flour plays a critical role in modern food formulation—delivering improved texture, enhanced stability, and quicker processing times. This webinar is designed to help food technologists, R&D professionals, and formulation experts understand the science behind pregelatinization, the importance of proper characterization, and its evolving role in innovative food applications.
Join us as we explore the fundamentals, walk through essential characterization techniques, and showcase advanced use-cases in convenience and clean-label food products.
What You’ll Learn:
What pregelatinization of flour is and how it alters functional properties
Key parameters to monitor during the pregelatinization process
How instruments like the Farinograph, Extensograph, and Moisture Analyzer support quality control
Insights into formulation strategies using pregelatinized flour in real-world food products
Trends and opportunities in the food industry leveraging pregelatinized starch systems
Gurmeet is a scientist, inventor, and innovator with 25 years of experience in academia and food industry R&D, focused on "food-first" solutions for health, wellness, and environmental sustainability. Currently a Professor and Head of the Centre for Ayurveda Biology and Holistic Nutrition, he researches sustainable food-based solutions addressing nutrient deficiencies, metabolic and brain health, and value-added botanicals. He holds 25 patents, 20 publications, and has edited a book; he is passionate about teaching and has developed curricula, delivered workshops, and volunteered to teach science to young students. Gurmeet has a B.Tech from IIT Delhi, a Ph.D. from Penn State, and previous roles include faculty positions at Penn State and IIT Delhi, as well as Global R&D Director for disruptive innovation at Unilever. His accolades include the Best Teacher Award at Penn State, Unilever’s Best Patent Award, and the Global Compass Award for Innovation.
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