Pre-gelatinization of Flour: Fundamentals, Characterization & Applications in the Food Industry

Pregelatinized flour is transforming modern food manufacturing by enabling improved texture, faster processing, superior stability, and clean-label product development. However, achieving consistent performance requires a deep understanding of both the pre-gelatinization process and the analytical techniques used to characterize flour and dough functionality. Join industry experts from The University of Trans-Disciplinary Health Sciences and Technology (TDU) and Anton Paar India for an intensive two-day workshop combining expert lectures with practical demonstrations and hands-on training using state-of-the-art food characterization instruments. Whether you are developing gluten-free products, convenience foods, meat analogues, or novel starch-based formulations, this workshop will provide practical knowledge that can be directly applied to your product development and quality control processes. 

Key Highlights Participants will gain practical insights into:

• Understanding the science behind flour pre-gelatinization and its impact on functional properties
• Critical process parameters influencing product quality and consistency
• Characterizing flour and dough using FarinoGraph, ExtensoGraph, Extruder, ViscoQuick, Rheometer, and Particle Size Analyzer
• Developing robust quality control strategies for conventional and gluten-free formulations
• Formulation approaches for convenience foods and clean-label applications
• Emerging opportunities in Meat analogues, Expanded snacks, Fortified rice kernels, Pregelatinized flour and starch systems

Yer: Bengaluru, India, University of Trans-Disciplinary Health Sciences and Technology (TDU) Bangalore
Düzenleyen: Anton Paar India Pvt. Ltd.
Son kayıt tarihi: 3 Ağu 2026

İlgili kişi ve kayıt:
Srinivasa KB
Tel.: +91 - 9901314000
srinivasa.kb[at]anton-paar.com
Ms. Rachna Malik
Tel.: 9599914752
rachna.malik[at]anton-paar.com